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+ servings
Platter of mini tacos
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4.88 from 8 votes

Mini Taco Salad Cups

If you are looking for an appetizer for your next event or big game day party look no further. Everyone loves mini versions of food and these Mini Taco Salad Cups are no exception!

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, lunch, Salad
Cuisine: Mexican
Servings: 12 Mini Cups
Calories: 128kcal
Author: Cyndy Ufkes - The Art of Food and Wine

Equipment

  • Muffin tin

Ingredients

  • 12 5" corn tortillas
  • 2 cups carnitas, seasoned cooked turkey or ground beef, or seasoned shredded chicken
  • 2 cups shredded iceberg lettuce
  • ½ cup cheddar cheese, shredded
  • ½ cup tomatoes, diced
  • ½ cup avocado, diced
  • ¼ cup cilantro leaves
  • 12 dashes hot sauce of choice

Lime Crema:

  • ½ cup sour cream
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro, chopped
  • ½ tsp lime zest

Instructions

  • Preheat oven to 375°F
  • Prepare all filling ingredients and set aside.
  • Prepare Lime Crema by combining sour cream, lime juice, chopped cilantro, and lime zest.
  • Spray a muffin pan with non-stick spray.
  • Wrap the stack of tortillas in a damp paper towel and microwave for 30 seconds to soften. Don't skip this step as the tortillas need to be softened to be molded into muffin tins.
  • Place each softened tortilla into a muffin tin cavity, pinching the sides together to form a cup.
  • Bake for 15 minutes. Allow to cool in the tin for 5 minutes and remove to a rack to cool.
  • Once cooled place the tortilla cups on a platter.
  • To each tortilla cup add a heaping tablespoon of meat. Continue to layer with lettuce, cheese, tomatoes, avocado, crema and cilantro leaves. Add a dash of hot sauce to each cup.
  • If desired line the platter with lettuce leaves to keep the tortilla cups level.

Nutrition

Calories: 128kcal