Mini Tacos Salsa Guacamole

The first time I made these mini tacos was for my sister's birthday party last summer. I was running late and still prepping when guests started arriving. Everyone ended up crowded in the kitchen, grabbing tacos fresh from the skillet. The party organically moved around the stove instead of the living room.

My brother-in-law still talks about that party. He stood by the stove eating them as fast as I could finish cooking. By the time I actually plated anything for the table, half were already gone. Now he requests them for every family gathering.

Ingredients

• 16 mini corn tortillas: Cut regular tortillas into rounds if you cannot find the mini size at your local market
• 250 g ground beef: The fat content adds flavor but drain excess if you prefer a lighter version
• 1 small onion: Finely chopped so it cooks evenly and distributes throughout the meat
• 2 cloves garlic: Minced fresh garlic makes a noticeable difference over powdered
• 1 tsp ground cumin: This is the backbone of the seasoning blend so do not skip it
• 1 tsp smoked paprika: Adds a subtle smoky depth that makes the beef taste restaurant quality
• 1/2 tsp chili powder: Adjust based on your heat tolerance but keep it subtle for balance
• 1/2 tsp salt: Essential for bringing out all the spice flavors
• 1/4 tsp black pepper: Freshly ground makes a small but meaningful difference
• 1 tbsp olive oil: Helps prevent the onions from burning while they sauté
• 2 medium tomatoes: Dice them small so each bite gets salsa without it falling off
• 1/2 small red onion: The sweetness balances the jalapeño heat beautifully
• 1 jalapeño: Remove the seeds and membranes if your guests prefer milder salsa
• 2 tbsp fresh cilantro: The bright herb flavor cuts through the rich beef and avocado
• Juice of 1 lime: Acid is crucial for both the salsa and guacamole to taste fresh
• 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy
• 1 small tomato: Diced small to add texture to the creamy guacamole
• 1/4 small red onion: Finely chopped so you do not get large bites of raw onion
• 1 tbsp fresh lime juice: Also helps prevent the avocado from browning too quickly
• Shredded cheese: Monterey Jack melts beautifully but cheddar adds sharper flavor
• Fresh cilantro leaves: Whole leaves make an attractive and fragrant garnish
• Lime wedges: Guests love squeezing fresh lime right before eating

Instructions

Mix the salsa first:

Combine the tomatoes, red onion, jalapeño, cilantro, lime juice, salt and pepper in a bowl. Let it sit at room temperature while you prep everything else so the flavors meld together.

Prepare the guacamole:

Mash the avocados in a separate bowl leaving some chunks for texture. Stir in the tomato, onion, lime juice, salt and pepper until just combined. Press plastic wrap directly onto the surface to prevent browning.

Cook the beef filling:

Heat olive oil in a large skillet over medium heat and sauté the onion for 2 minutes until softened. Add the garlic for 30 seconds then add the ground beef and spices. Cook for about 8 minutes while breaking up the meat until browned completely. Drain any excess fat before serving.

Warm the tortillas:

Heat a dry skillet over medium heat and warm each tortilla for 20 to 30 seconds per side. Stack them on a plate and cover with a clean towel to keep them pliable.

Assemble and serve:

Spoon a small amount of beef onto each tortilla and top with salsa and guacamole. Add cheese and cilantro if desired and serve immediately with lime wedges on the side.

Pin Recipe

Last week my niece helped me make these for her school potluck. She took her job of assembling tacos very seriously. Her teacher texted me later asking for the recipe because the kids kept asking when I would make them again.

Making Them Party Ready

Set up a taco bar with bowls of each topping and let guests build their own. Keep the beef warm in a slow cooker on low setting. Warm tortillas in batches so they are always fresh and pliable.

Vegetarian Swaps

Seasoned black beans work beautifully as a beef alternative. Sautéed mushrooms with cumin and smoked paprika also provide a savory umami rich filling. Roasted sweet potato adds a nice sweetness that pairs well with the spicy salsa.

Make Ahead Tips

The salsa actually tastes better after sitting for a few hours in the refrigerator. The beef can be cooked up to two days ahead and reheated gently. Guacamole is best made fresh but you can prep all the ingredients except the avocado.

• Wait to cut the avocados until the last minute
• Warm the tortillas right before serving time
• Set out toppings in separate bowls for easy assembly

Pin Recipe

These mini tacos have become my go-to for everything from casual weeknight dinners to festive celebrations. Nothing beats watching friends and family gather around the kitchen island building their perfect bite.

Recipe FAQs

→ What type of tortillas work best for mini tacos?

Small corn tortillas or regular tortillas cut into rounds work well, providing the right size and texture for mini tacos.

→ How can I make the guacamole creamy yet chunky?

Mash ripe avocados lightly, mixing in diced tomatoes and onions without over-blending to maintain a chunky texture.

→ What spices enhance the ground beef filling?

Ground cumin, smoked paprika, chili powder, salt, and black pepper create a balanced and flavorful seasoning.

→ Can these mini tacos be prepared ahead of time?

You can prepare the salsa, guacamole, and cooked beef in advance, then quickly assemble before serving to keep ingredients fresh.

→ Are there options for gluten-free variations?

Use certified gluten-free corn tortillas and ensure all spices and ingredients are gluten-free for a safe variation.

→ What toppings complement these mini tacos best?

Shredded cheddar or Monterey Jack cheese, fresh cilantro leaves, and lime wedges add extra flavor and brightness.