Mini Tacos Salsa Guacamole (Printable Version)
Bite-sized tacos with seasoned beef, fresh salsa, and creamy guacamole, perfect for easy appetizers.
# What You Need:
→ Mini Tacos
01 - 16 mini corn tortillas
02 - 9 oz ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil
→ Salsa
11 - 2 medium tomatoes, diced
12 - 1/2 small red onion, finely chopped
13 - 1 jalapeño, seeded and finely chopped
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt and pepper to taste
→ Guacamole
17 - 2 ripe avocados
18 - 1 small tomato, diced
19 - 1/4 small red onion, finely chopped
20 - 1 tbsp fresh lime juice
21 - Salt and pepper to taste
→ Optional Toppings
22 - 2 oz shredded cheddar or Monterey Jack cheese
23 - Fresh cilantro leaves
24 - Lime wedges
# How to Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Mash avocados in a separate bowl. Stir in diced tomato, red onion, lime juice, salt, and pepper. Mix until just combined for a chunky texture. Cover and refrigerate until serving.
03 - Heat olive oil in a skillet over medium heat. Sauté chopped onion for 2 minutes. Add garlic and cook 30 seconds more. Add ground beef, cumin, paprika, chili powder, salt, and pepper. Cook while breaking up meat until browned and cooked through, approximately 8 minutes. Drain excess fat if needed.
04 - Heat a dry skillet over medium heat. Warm tortillas for 20 to 30 seconds on each side until pliable.
05 - Place a spoonful of beef mixture on each tortilla. Top with salsa and guacamole. Add cheese and cilantro if desired. Serve immediately with lime wedges.
# Expert Tips:
01 -
- These disappear faster than you can assemble them so consider doubling the batch
- The mini size means guests can try every topping combination without committing to a full portion
02 -
- Warm tortillas are essential because cold corn tortillas crack and break when you try to fold them
- The guacamole will brown if left uncovered so press plastic wrap directly onto the surface
03 -
- Bake the mini tortillas in a muffin tin at 375°F for 8 minutes to make crispy taco cups that hold filling beautifully
- Double the spice blend and keep the extra in a jar for quick taco nights