|Nutritional Guidelines (per serving)|
|Servings: (serves 6-8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 161g||59%|
|Dietary Fiber 13g||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tacos are a great party food—the fillings and toppings are totally customizable, they're economical, and everyone likes them. But sometimes they can be hard to eat gracefully, and if you've got a bit of a crowd, they can be more trouble than they're worth. In steps the mini taco. These truly bite-sized appetizers have all of the flavors you crave, but are much, much cuter. Plus, since they can be eaten in one bite, they won't make a mess.
Just like normal-sized tacos, customize these as you see fit. Swap out the meat for ground turkey, add cheese or beans, or ditch the crema for avocado. Serve with other fun Tex-Mex dishes like guacamole and margaritas.
- 1 vine tomato (chopped and drained, about 1/4 to 1/3 cup)
- 2 tablespoons onion (small-diced)
- Optional: 1/2 small jalapeño pepper (small diced)
- 1 small garlic clove (minced)
- 1 teaspoon fresh lime juice
- Salt and pepper
- 6 flour tortillas (not burrito-sized)
- 3 teaspoons vegetable, canola, or olive oil
- 1 pound lean ground beef
- 1 (7 to 8-ounce) can picante sauce (or red salsa)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup crema or sour cream
- 2 tablespoons fresh cilantro leaves
Gather the ingredients.
Preheat the oven to 350 F.
Make the pico de gallo: Combine the tomato, onion, jalapeño, garlic, cilantro, and lime juice. Season with salt and pepper and stir.
Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla. Save the scraps and toast them for a crispy garnish for salads or soups. Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable. Brush both sides of the each tiny tortilla using 2 teaspoons of oil and sprinkle with salt, keeping them covered and warm in between. Press into the openings of a mini muffin tin. Repeat with 11 more little tortillas, lightly reheating if needed to keep them pliable. Don't let the tortillas dry out.
Repeat with a second mini muffin tin or repeat after cooking the first batch of mini taco shells for a total of 24.
Bake for 10 to 12 minutes or until lightly browned.
Meanwhile, heat a large skillet over medium heat. Add 1 teaspoon of oil followed by the ground beef. Cook, breaking up into small pieces, until no longer pink. Use a spoon to scoop out any excess oil.
Add the picante sauce, chili powder and cumin. Season with salt and pepper and stir. Simmer for about 5 to 10 minutes, or until the sauce is mixture is no longer watery. Taste for seasoning.
Add a heaping spoonful of the beef mixture to each tortilla shell followed by a dollop of crema, a scoop of homemade pico de gallo, and a sprig of cilantro. Serve and enjoy!