Mini Tacos with Salsa Guacamole (Printable)
Bite-sized corn tortillas with seasoned meat, fresh salsa, and creamy guacamole for a tasty starter.
# What You Need:
→ For the Mini Tacos
01 - 16 mini corn tortillas (3-inch rounds)
02 - 9 oz ground beef or chicken
03 - 1 tbsp olive oil
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp chili powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For the Salsa
11 - 2 medium ripe tomatoes, diced
12 - 1/4 red onion, finely chopped
13 - 1 small jalapeño, seeded and finely chopped
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1/2 lime
16 - Salt and pepper to taste
→ For the Guacamole
17 - 2 ripe avocados
18 - 1 small clove garlic, minced
19 - Juice of 1/2 lime
20 - 2 tbsp fresh cilantro, chopped
21 - 1/4 tsp salt
→ Optional Toppings
22 - 1 oz crumbled queso fresco or feta cheese
23 - Fresh cilantro leaves
# Directions:
01 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a small bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Mash the avocados with a fork until smooth. Stir in garlic, lime juice, cilantro, and salt until well combined. Cover and refrigerate until ready to serve.
03 - Heat olive oil in a skillet over medium heat. Add ground beef or chicken and cook, stirring to crumble, until browned through, approximately 5 to 7 minutes. Sprinkle in cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix to coat the meat evenly and continue cooking for 2 additional minutes. Remove from heat.
04 - Heat a dry skillet over medium heat. Warm each mini tortilla for 20 to 30 seconds per side until pliable and lightly toasted.
05 - Spoon approximately 1 tablespoon of seasoned meat onto each tortilla. Top with a spoonful of salsa and a dollop of guacamole. Garnish with crumbled queso fresco and fresh cilantro leaves if desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- These disappear faster than you can assemble them, so double the batch if you want any leftovers
- The combination of warm spiced meat, cool guacamole, and fresh salsa hits every craving at once
02 -
- Warm tortillas fold without cracking, while cold tortillas will shatter when you try to bend them
- The guacamole will brown if exposed to air too long, so make it just before serving or press plastic wrap directly onto the surface
03 -
- If your tortillas are stiff, wrap them in damp paper towels and microwave for 30 seconds before toasting in the skillet
- A sprinkle of kosher salt on the guacamole right before serving makes the avocado flavor sing