Mini Tacos with Salsa Guacamole

The idea for these tiny tacos hit me during a Super Bowl party when I noticed guests gravitating toward anything they could eat in one or two bites while mingling. I rushed to cut regular tortillas into small rounds with a cookie cutter, creating what became the most popular dish of the night. Now they are my go-to party appetizer.

Last summer my niece helped me assemble a double batch for her birthday celebration. She insisted on arranging them in perfect rows on platters and beamed every time someone reached for one. The kids devoured them faster than we could warm fresh tortillas.

Ingredients

• 16 mini corn tortillas: These smaller tortillas eliminate the need for cutting and toast beautifully in a dry pan
• 250 g ground beef or chicken: Choose a meat with some fat content to keep the filling moist and flavorful
• 1 tbsp olive oil: Prevents the meat from sticking and adds a subtle fruity note
• 1 tsp ground cumin: Provides that earthy backbone typical of Mexican seasoning blends
• 1 tsp smoked paprika: Adds depth and a gorgeous reddish color to the meat
• 1/2 tsp garlic powder: Distributes garlic flavor evenly without any bitter chunks
• 1/2 tsp onion powder: Sweet savory base that complements the other spices
• 1/2 tsp chili powder: Mild warmth that builds without overwhelming delicate flavors
• 2 medium ripe tomatoes: Look for tomatoes that yield slightly to pressure for the best texture
• 1/4 red onion: Milder than white onion and adds beautiful color contrast
• 1 small jalapeño: Removing the seeds keeps heat approachable for most guests
• 2 tbsp fresh cilantro: Bright herbal pop that cuts through rich meats and creamy avocado
• Juice of 1 lime: Essential acidity that wakes up every component of the dish
• 2 ripe avocados: Give them a gentle squeeze to ensure perfect creaminess before mashing
• 1 small clove garlic: Fresh garlic in guacamole adds punchy aromatic notes
• 1/4 tsp salt: Just enough to enhance avocado flavor without making it salty

Instructions

Mix the salsa first:

Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a small bowl. Let it sit while you prepare everything else so flavors meld together.

Mash the avocados:

Scoop the flesh into a bowl and mash with a fork to your preferred texture. Stir in minced garlic, lime juice, cilantro, and salt until well combined.

Brown the meat:

Heat olive oil in a skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned all over.

Add the spices:

Sprinkle in cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Stir constantly for two minutes so the spices toast and coat the meat evenly.

Warm the tortillas:

Heat a dry skillet over medium heat. Toast each mini tortilla for 20 to 30 seconds per side until pliable and slightly blistered.

Assemble the tacos:

Spoon a tablespoon of meat onto each tortilla. Top with salsa and guacamole then sprinkle with queso fresco and extra cilantro.

Pin Recipe

These mini tacos have become my potluck signature. I love watching hesitant guests take one bite then immediately reach for three more.

Making Them Vegetarian

Black beans work beautifully as a meat alternative. Mash them slightly with the spices so they hold together in the tiny tortillas.

Prep Ahead Strategy

The salsa tastes even better after resting for an hour. Guacamole can be made a few hours ahead if you press plastic wrap directly onto the surface.

Serving Suggestions

Arrange these on a long wooden board or tiered serving stand for maximum visual appeal. Offer extra lime wedges on the side for guests who love extra brightness.

• Keep the components separate if serving a large crowd
• Set up a topping bar so guests can customize
• Double the guacamole because it disappears first

Pin Recipe

Watch these disappear in minutes at your next gathering. They are the kind of food that brings people together.

Recipe FAQs

→ What type of tortillas work best for these mini tacos?

Small corn tortillas, about 3 inches in diameter, are ideal for maintaining authentic texture and flavor. You can also cut larger tortillas into rounds.

→ Can I substitute the meat with a vegetarian option?

Yes, black beans or sautéed mushrooms make excellent alternatives, providing hearty texture and complementary flavors.

→ How can I adjust the spiciness of the salsa?

Modulate the heat by using less jalapeño or removing seeds completely to reduce the spiciness while maintaining freshness.

→ Are these mini tacos suitable for gluten-free diets?

Using certified gluten-free corn tortillas ensures these tacos are safe for gluten-sensitive individuals.

→ What is the best way to warm the tortillas without drying them out?

Heat tortillas in a dry skillet for 20-30 seconds per side until flexible but not crispy, preserving softness for easy folding.