Mini Tacos with Salsa Guacamole (Printable Version)
Bite-sized corn tortillas with seasoned meat, fresh salsa, and creamy guacamole—great for sharing and snacking.
# 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
# How to Make It:
01 - In a small bowl, combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
02 - In another bowl, mash the avocados with a fork. Stir in garlic, lime juice, cilantro, and salt until smooth. Cover and refrigerate.
03 - Heat olive oil in a skillet over medium heat. Add ground beef or chicken and cook, stirring to crumble, until browned (about 5–7 minutes). Sprinkle in cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix to coat and cook 2 more minutes. Remove from heat.
04 - Heat a dry skillet over medium heat. Warm each mini tortilla for 20–30 seconds per side until pliable.
05 - Spoon a tablespoon of seasoned meat onto each tortilla. Top with a spoonful of salsa and a dollop of guacamole. Garnish with queso fresco and fresh cilantro if desired. Serve immediately.
# Expert Tips:
01 -
- Everything fits in a single bite so guests can snack without missing conversations
- The homemade salsa and guacamole elevate these beyond typical appetizers
02 -
- Keep the assembled tacos upright on the serving platter so the toppings stay in place
- Warm tortillas just before serving to prevent them from becoming tough
03 -
- Use a round cutter to turn standard tortillas into uniform mini rounds
- The residual heat from the meat will continue cooking the spices