Jack in the Box Tiny Tacos (Copycat Recipe)

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. To learn more, please read my disclosure policy.

Ahhh…Tiny Tacos! If you have a Jack in the Box restaurant anywhere nearby, you just know. I have been wanting to try a copycat of this recipe since the day I learned of their existence. Since then, an employee has confirmed that the filling is a pureed, taco-seasoned chicken – so that is what I went with. I also made my version of their Creamy Avocado Lime Dipping Sauce. This is such a fun recipe and really delicious to boot! Let me show you my little experiment in making this recipe 🙂

How to make Homemade Taco Seasoning

The following recipe equates to one standard size packed of Taco Seasoning. You’ll need:

These little jars are available on Amazon with “chalkboard” stickers for the label. Super cute!

How to make Jack in the Box Tiny Tacos (Copycat Recipe)

Add ground chicken to a pan with a bit of water and the taco seasoning, stirring until thoroughly cooked.

Place the chicken mixture into a food processor with sour cream and a touch of water until you get a workable paste as shown here. It’s important that the mixture have a fair amount of moisture because this is the only thing holding the mini tacos together.

Next, you’ll have to warm the corn tortillas in the microwave for about 15 seconds. I do this on a paper towel lined plate. No more than 2 or 3 at a time. They need to be soft and pliable to fold without cracking. I used a 3″ round cookie cutter to try and match the original size of the tiny tacos.

Then, using a small scoop, I placed the filling in the center.

Gently fold the warm tortilla over the filling and using your finger, press into the center to get the filling to adhere to the tortilla. I try to avoid the seam area, again to avoid cracking.

Place all of the completed tiny tacos onto a lined sheet pan and freeze for 20 minutes. If they are resisting staying folded, add a piece of parchment and top with another sheet pan before freezing.

Heat oil in a non-stick skillet and pan fry on both sides until lightly golden. Remember, that filling is fully cooked, so you want this to happen quickly. Remove to a plate lined with paper towels to drain. They will firm up as they continue to cool slightly.

How to make Creamy Avocado Lime Dipping Sauce

This is a great time to whip together the Creamy Avocado Lime Dipping Sauce. You’ll need:

Using a fork mash the avocado with lime juice, salt and pepper. Then, switching to a whisk, add the sour cream. Beat until smooth.

Serve immediately. They are tiny, crisp and flavorful little bites. Better than the original, if I do say so myself. Don’t skip the dip. They pair so well together.

Of note, they do serve with three sauces at Jack in the Box. The other two are taco sauce and buttermilk ranch. I still prefer the Creamy Avocado Lime Dipping Sauce the best.

These tiny tacos are just made for dipping!

Can I make Tiny Tacos ahead? Can I freeze Tiny Tacos?

Yes and Yes! They come together so quickly, it would be easy to make these ahead for a game day party. Make to the point of freezing before pan frying. Freeze in a single layer on a sheet pan and then transfer to a freezer safe bag and to avoid freezer burn, place that bag into a freezer safe container. Then, simply pan fry until heated through.

Did you make my Jack in the Box Tiny Tacos (Copycat Recipe)? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing what you come up with! 🙂

You can also view my other COPYCAT RECIPES here…


Jack in the Box Tiny Tacos (Copycat Recipe)

Jack in the Box Tiny Tacos (Copycat Recipe)
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
FREEZING TIME: 20 minutes
Total Time 50 minutes
Servings 18 tiny tacos


  • 1 Food Processor
  • 1 Non-Stick Skillet
  • 1 Lined Baking Sheet


  • 18 Corn Tortillas warmed, a few at a time and then cut into 3" rounds using a sharp cookie cutter
  • Oil for pan frying
  • 1/2 lb Ground Chicken
  • 1/2 packet Taco Seasoning although our Homemade Taco Seasoning recipe equals 1 full packet, so you will have leftovers


  • 1 Avocado mashed
  • 1 tbsp Sour Cream or more for looser consistency
  • 1-2 tsp Lime Juice or to taste
  • Salt & Pepper to taste
  • Garlic Powder optional


  • 2 tsp Chili Powder
  • 1 1/2 tsp Ground Cumin
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne if you'd like some heat
  • 1/2 tsp Salt
  • 1/8 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Dried Oregano
  • 1/8 tsp Black Pepper


  • Combine ground chicken with taco seasoning and a splash of water, cooking in a skillet until done. Cool slightly, then add to a food processor and add sour cream, processing until it holds together. A little stickier consistency helps hold the tacos together.
  • Warm two or three corn tortillas on a paper towel lined plate in the microwave for 15 seconds. Using a 3" cookie cutter, create your rounds and immediately place a small mound of the filling in the center. Do not over fill. Fold and press slightly, placing on a cookie sheet.
  • Place a piece of parchment over the finished tacos and then add another same-sized cookie sheet. Do not press. Freeze for at least 20 minutes.
  • Add oil to a skillet over high heat. Carefully add the tacos in batches and cook for a few minutes until golden, flip and repeat. Remove to a paper towel lined plate to drain any excess oil.
  • Meanwhile, mash the avocado in a small bowl, add lime juice, salt, pepper (garlic powder optional) and the sour sour cream. Whisk until smooth.
  • Serve the tiny tacos while warm.
Exit mobile version