Mini S’mores Tacos That’ll Steal the Show
Tiny tacos, huge flavor.
These mini s’mores tacos are like a chocolatey, marshmallow-packed party in your mouth.
Perfect for dessert tables, movie nights, or whenever you want to feel fancy without actually trying that hard.
Crunchy, sweet, and just a little sticky—basically everything a good dessert should be.
Mini S’mores Tacos Recipe
Ingredients
- 6 small flour tortillas
- 1 cup mini marshmallows
- 1/2 cup chocolate chips semi-sweet or milk chocolate
- 1/2 cup crushed graham crackers
- 1 tbsp butter melted
- Optional: caramel drizzle or a sprinkle of sea salt
Instructions
- Prep the taco shells: Preheat oven to 350°F (175°C). Brush the tortillas lightly with melted butter and fold them over the edges of a muffin tin to create a taco shape. Bake for 5–7 minutes until slightly crispy.
- Assemble the s’mores filling: While shells are baking, combine chocolate chips, mini marshmallows, and crushed graham crackers in a small bowl.
- Fill the tacos: Carefully remove the taco shells from the oven. Spoon the s’mores mixture into each shell evenly.
- Melt & toast: Return the filled tacos to the oven for 2–3 minutes, just until the marshmallows puff slightly and chocolate starts to melt. Optional: Use a kitchen torch for a toasted marshmallow finish.
- Garnish & serve: Drizzle with caramel or sprinkle with sea salt if desired. Serve immediately for gooey goodness.
Why This Recipe is Awesome
Why are these little tacos such a game-changer?
First, it’s indulgence without effort.
Even if you’ve never folded a taco shell in your life, these are forgiving.
Second, the flavor combo is chef’s kiss: chocolate, marshmallow, and graham crackers in perfect harmony.
Lastly, they’re perfect for parties or solo snack attacks—because sharing is optional.
Ingredients You’ll Need
- 6 small flour tortillas
- 1 cup mini marshmallows
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup crushed graham crackers
- 1 tbsp butter, melted
- Optional: caramel drizzle or a sprinkle of sea salt
Pro tip: Don’t skip the graham cracker crunch—it’s the secret to that authentic s’mores vibe.
Step-by-Step Instructions
- Prep the taco shells: Preheat oven to 350°F (175°C). Brush the tortillas lightly with melted butter and fold them over the edges of a muffin tin to create a taco shape. Bake for 5–7 minutes until slightly crispy.
- Assemble the s’mores filling: While shells are baking, combine chocolate chips, mini marshmallows, and crushed graham crackers in a small bowl.
- Fill the tacos: Carefully remove the taco shells from the oven. Spoon the s’mores mixture into each shell evenly.
- Melt & toast: Return the filled tacos to the oven for 2–3 minutes, just until the marshmallows puff slightly and chocolate starts to melt. Optional: Use a kitchen torch for a toasted marshmallow finish.
- Garnish & serve: Drizzle with caramel or sprinkle with sea salt if desired. Serve immediately for gooey goodness.
How to Serve
Serve these mini s’mores tacos warm on a small platter, and watch them disappear.
They’re perfect for a party platter, a family movie night, or a sweet snack after dinner.
Bonus: they’re handheld, so no plates required—perfect for lazy indulgence.
Nutrition Facts (Approximate)
- Calories: 180 per mini taco
- Fat: 8g
- Carbs: 24g
- Protein: 2g
- Sugar: 14g
FYI: You can lighten them up slightly by using dark chocolate or skipping the extra butter. Still decadent, still irresistible.
Common Mistakes to Avoid
- Over-baking the shells: Crispy is good, burnt is not. Keep an eye on them.
- Filling too early: Adding marshmallows before the shells are baked can make them soggy.
- Skipping the butter: Butter keeps the shells pliable during baking and adds flavor.
- Crowding the oven: Give them space, or they won’t crisp properly.
Alternatives & Substitutions
- Tortilla swap: Use whole wheat or gluten-free tortillas.
- Chocolate options: Dark chocolate, Nutella, or even peanut butter chips.
- Marshmallow alternatives: Vegan marshmallows or mini meringues.
- Graham cracker swap: Crushed digestive biscuits or cinnamon cookies for a twist.
Final Thoughts
These mini s’mores tacos are proof that small desserts can make a huge impact.
They’re quick, fun, and insanely addictive.
Whether it’s a weeknight treat or a party showstopper, they’ll have everyone coming back for seconds—no campfire necessary.
Now go impress someone—or yourself—with your new culinary skills.
You’ve earned it!
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yes, but fill them right before serving for best gooeyness.
Can I use store-bought graham cracker crumbs?
Absolutely. Crushing your own is fun, but convenience wins here.
Are there dairy-free options?
Yes, use dairy-free chocolate chips and plant-based tortillas.
Can I make mini s’mores tacos in the microwave?
You can melt the chocolate and marshmallow briefly, but the shells won’t crisp. Oven is best.
How long do they last?
Best eaten immediately. Stored in an airtight container for a few hours is fine, but the crispiness fades.
Can I add nuts?
Yes! Chopped almonds or pecans add a nice crunch—just don’t overwhelm the s’mores vibe.
Any tips for prettier tacos?
Fold tortillas evenly and use a muffin tin for uniform shape. A drizzle of chocolate or caramel adds extra flair.
