Taco cups were always something I wanted to make, ever since I set my eyes on these cute little baskets on pinterest. But I put it off for a very long time for one reason or another. And finally here I am, with the crunchiest mini tacos to set your next gathering. I love all the true Mexican flavors going into this recipe. A good Mexican meal always need tortillas. These are the quintessential ingredients that make Mexican food awesome. The little cups made of tortillas are the main attraction of this recipe. Plus, it comes with both multigrain and gluten free options. The best thing about these taco cups is you can add your favorite fillings in them. The first filling is chicken cooked in Mexican spices. You could replace the chicken with ground beef if you like. Or how about refried beans for complete vegetarian option. The second filling is totally inspired by my avocado salsa. Chopped avocados and tomatoes lightly drizzled with olive oil and lemon juice does the trick. And top it with a dollop of sour cream. Voila! The cutest little taco cups made to mesmerize your guests is guaranteed to disappear in no time at all.
To start with, prepare the marinade for chicken. Place garlic, ground cumin, ground coriander, red chili powder, ground black pepper and enough salt in a small bowl. Add a little water to make a smooth paste. Use this to marinate chicken. If you have time, marinate chicken for about 30 minutes in the refrigerator. Now to fry the chicken, heat oil in a frying pan. Add chicken and fry until cooked through. When done, shred into small pieces (as you see in the picture above), ready to go in the taco cups. Set aside.
Before you cut the tortillas to make the little cups, preheat oven to 180ºC. Follow the packet instructions to quickly heat the tortillas either in the microwave or stove top. I used the microwave method, and heated them for about a minute. Now use a large cookie cutter to cut circles out of the tortillas. I used both multigrain tortillas and corn tortillas in this recipe. You could use your favorite type of tortilla.
I got 6 multigrain tortilla circles and 6 corn tortilla circles. Place them in a standard 12- hole muffin tin. Bake for about 10 minutes. Leave to cool.
The final step is making the avocado salsa. Place tomatoes, avocados, and lemon juice in a bowl. Toss to combine. Season with salt and pepper. Now you can assemble the taco cups. First, the chicken, then the salsa, and finally, a dollop of sour cream. Aren’t these taco cups super easy to make? Cook the chicken in advance, make the salsa when the tortillas are in the oven, and there you go. A fuss free way to make gorgeous looking appetizers!
Yield: 12 taco cups Taco Cups Print Taco cups loaded with chicken, avocado salsa and sour cream. Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Ingredients 250g boneless chicken, cut into cubes 1 tsp minced garlic 1 tsp ground coriander 1 tsp ground cumin 1 tsp red chili powder A pinch of ground black pepper 1tbsp oil 9 tortillas (3 multigrain and 6 corn tortillas) 1 avocado, stoned and chopped 1 tomato, chopped 1tsp lemon juice Salt and pepper, to taste 1/4 cup sour cream Instructions Preheat oven to 180 C.Combine together minced garlic, ground coriander, ground cumin, red chili powder,ground black pepper, a little water and enough salt in a small bowl. Marinate chicken for at least 30 minutes in the refrigerator.Meanwhile heat oil in a frying pan over medium - high heat. Add chicken to the pan. When one side is done, flip over to cook the other side. Shred cooked chicken. Set aside.Heat the tortillas following the packet directions. Use a large cookie cutter to cut big, round circles out of the tortillas. (I cut out 2 circles from each multigrain tortilla, and 1 from each corn tortilla).Place the circles in a 12 hole muffin tin. Push them inside gently to form little baskets. Place the tin in the oven, and bake for 10 minutes. Allow to cool completely on a wire rack.To make the salsa: Combine avocados, tomatoes, and lemon juice in a small bowl. Season with salt and pepper.To assemble the taco cups: Fill the cups first with chicken and then the salsa. Top with a teaspoon of sour cream. Notes -If you want to make this less spicy, replace red chili powder with paprika.-You can use your favorite type of tortilla in this recipe.-If you do not like sour cream, remember yogurt makes a great substitute. Nutrition Information Yield 12 Serving Size 1 Amount Per Serving Calories 210Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 228mgCarbohydrates 23gFiber 3gSugar 1gProtein 10g © Nish Kitchen Cuisine: Mexican / Category: Appetizers Like these Mexican taco cups? Then check out:
Mexican Beef and Salad Tacos
-If you want to make this less spicy, replace red chili powder with paprika.-You can use your favorite type of tortilla in this recipe.-If you do not like sour cream, remember yogurt makes a great substitute.
