Mini Taco Salad Cups make a great appetizer/starter dish for parties. Best part is that you don’t need a fork. They are so cute and attractive. Add any salad of your choice to the taco cups. Use up leftover chile. Add any topping of your choice, sour cream, guacamole, lime coriander salad dressing, etc. Make the taco cups ahead and store them in an airtight container till required.
Sharing Mini Taco Salad Cups Recipe With 2025 Alphabet Challenge Group
We’ve reached letter T for the alphabet challenge initiated by Wendy who blogs at . Lots of options for T, ingredient wise. Tea, tomato, thyme, taco, tangerine, tofu, tempeh, tamarind, tapioca, tarragon, Thai cuisine, turmeric, tuna, tortellini, etc. I opted to go the taco way, primarily because I wanted to update an old post.
T is for taco.
Memories
Our Trip Aug 2014
My dream holiday to Italy was worth ever penny. I cannot thank hubby dear enough for organizing the trip. It was the first time we booked the whole tour through Cosmos, and what a wonderful experience. Organized tours have advantages and disadvantages, but the advantages definitely outweighed the disadvantages as language doesn’t become a barrier to enjoy destinations. We met people from different cultural backgrounds, different countries.
During our daily briefings, everyone complained about having to get up really early, but next day everyone would be on the bus 5 minutes earlier all eager to discover Italy through the eyes of our ever smiling and friendly tour leader and our very capable and careful driver. Italy is all about cararra marble, duomos, prosecco, olives, sculptures, history, fiats and vespas.
Our friends and family ask us which was our favourite place. It is such a difficult question to answer as each place we visited had its own beauty and charm. The colourful homes in Burano or the Colesseum, how can one choose?
Italy And Food
The disadvantage of travelling to a place through a tour company is that you can restricted to eating at places they have pre arranged. For me that was a disadvantage as I didn’t get too much choice where food was concerned. A couple of times we skipped the group meal to venture to our choice of restaurants. That is when I enjoyed pizza, cannelloni or ravioli.
I never imagined I would miss salad so much during our 13 day trip. We got salad at very few places where we dined. Mostly, a slice of tomato, a few lettuce leaves, julienne of pepper used a decor was all we got. If we ever got proper salad, mostly everyone on our table would have a heapful on their plate. From a vegetarians point of view, Italian cuisine can be full of carbs. Pizzas and pastas with hardly any topping and sauces barely clinging to the pasta! When others got chicken, fish or meat as their main course, I was usually served cold grilled zucchini (3-4 slices), a big slice of grilled eggplant and a grilled half pepper.
Back At Home
When we got back home, most of my meals for several days was mainly salads. Occasionally would cook something to satisfy hubby’s hunger. One such dish was quesadillas. Back then had to make the tortilla at home as we didn’t get ready made ones. With leftover tortilla, I baked mini cups and served salad the next day. This salad hubby was pleased with!
Redoing An Old Post
I first posted the recipe on 16/09/2014. Today I am sharing a post that I have redone. 24/09/2025, almost 11 years. Now it is so much easier getting ready made tortilla. For our summer party with friends I prepared mini taco salad cups using spinach tortilla. I found cutting the circles from the tortilla using a bane can super difficult. Hubby watched as I struggled cutting the circles. Next Amazon parcel arrived with round cookie cutters in them! Bless his heart 🙂
Some Recipes With T You May Like
BAKED TURMERIC TOSTONES AND MOJO SAUCE
Baked Turmeric Tostones make an awesomely healthy snack to nibble on for your in between meals hunger pangs. Or serve it as finger food for parties.
These homemade baked veggie taquitos filled with cheese and vegetables makes an excellent appetizer dish or to enjoy as a main meal. Protein rich, filling and so delicious, these little tacos rolled up not only look cute but can be easily enjoyed without the filling falling off all over the place.
Tomato Onion Chutney is a popular condiment especially in the Southern States of India. This tangy, slightly spicy chutney is usually served with idli, dosa and paniyaram. Easy to make, this recipe has no coconut. I
Southern Tomato Sandwich is the easiest, yummiest, juiciest, softest sandwich. Yes, all the -est you can think of ! Basic white bread, juicy tomato, a bit of mayo, butter and some salt and pepper is all that is required to make this Southern delight.
Indulge in a simple yet protein-rich and delightful dish by trying out Tofu Steak with stir-fried vegetables. The flavorful sauce transforms plain tofu into a delectable treat, creating a satisfying and nutritious meal when combined with fresh vegetables
Spicy Tofu Bowl is a healthy, delicious and easy recipe where I serve spicy tofu with salad ingredients and nuts with a light sesame seed dressing. This bowl is perfect as a light meal, for picnics, for lunch boxes or to serve it as a side to a main Chinese meal. And it is completely vegan and gluten free.
Tandoori Cauliflower Steaks are not only healthy but so flavourful and not too difficult to make. Generally tandoori cauliflower is deep fried. However, it can easily be prepared without deep frying. Bake them in a tandoor or oven.
Quinoa Tangerine Salad is a very colourful, flavourful, protein rich and filling salad. Not difficult at all to make, add ingredients of your choice. Colour, different textures and taste makes any salad appealing for fussy eaters. What I like about this salad is that is can easily be enjoyed as a light meal or for picnics. Easy to make for potluck parties.
Want to celebrate India's Independence in style? Try out this easy instant tricolour mini rava idlis where I have not used any artificial colours. For orange idlis I added cooked carrot puree and for the green ones cooked spinach puree. Rava idli batter is white. Healthy, easy to make and a satisfying breakfast or brunch with coconut chutney, tomato chutney, sambar or podi masala.
Tal Sankari/ Til Chikki, a must have Indian sweet during the Makar Sankranti/ Uttarayan/ Lohri festival. Generally made during the winter season as it provides energy, is nourishing and keeps the body warm.
Til Gud Ke Ladoo is an easy recipe whereby roasted sesame seeds are mixed with powdered jaggery, peanuts, coconut, spices and ghee and rolled into balls. Perfect recipe for the harvest season or Makar Sankranti. The best part of this recipe is that you don't need to make the jaggery syrup. Making jaggery syrup perfectly can be a challenge.
HOME MADE TEA MASALA | CHAI MASALA | HOW TO MAKE MASALA TEA
Homemade Tea Masala or Chai Masala is an aromatic mixture of spices to add to your daily cuppa tea. Use the spice mixture for cakes, cookies, tea breads, latte.
Apple Ginger & Turmeric Jam is very easy to make and delicious. This home made apple jam with a bit of fresh ginger and turmeric has no artificial colouring or preservatives.
Chocolate Peppermint Thumbprint Cookies are soft, minty, chocolatey and super easy to make. These cookies are a perfection addition to your cookie and candy tray. Even better, gift them. A fun baking project to enjoy with your family during the holiday season.
Avocado, Bean & Mango Salad is a zesty, nutritious, filling and delicious salad bursting with colours. Like me if you are a lover of both avocado and mango then this salad is just right for you. With homemade Cilantro Dressing, we love to have this salad as a light meal. I
Barley Salad with a Greek lemony dressing is easy to make, ideal potluck salad and makes a healthy meal. Add vegetables of your choice. What I like about this salad is that it stays fresh for at least 3 days in the fridge
Chickpea Chaat Salad is a tasty, gluten free, vegan, slightly sweet, a bit spicy and tangy kind of salad. The star ingredient is boiled chickpeas. Add salad vegetables of your choice. This salad is a version of the popular Indian street food Chana Chaat.
Date Salad, Ottolenghi Style is a must try salad. The dates, sumac, chilli flakes and marinated onion adds a bright, sweet, sour and slightly spicy taste. An excellent way to use up old pita bread, enjoy this salad as a meal or side dish.
Fattoush Salad is a delicious tangy, slightly sweetish, crunchy Levantine Salad made with veggies, herbs and crispy pita. Fattoush is an ideal weight loss salad as it is low in calories, filling and flavourful.
Guava Salad, Burmese Style is full of unique flavours imparted by toasted chickpea flour, fried onion, tamarind, jaggery and the red chilli flakes. Easy to make, it can be enjoyed as a light meal if you are a guava lover like me.
GRILLED HALLOUMI SALAD AND BLACKBERRY SALAD DRESSING
Grilled Halloumi Salad is a colourful, healthy and filling Mediterranean inspired salad. Pair it with a fruity salad dressing like the blackberry one I made at home. Ideal as a summer picnic, party salad or as light meal.
Ice Apple Salad with coconut milk, mint, cucumber and a few spices is a refreshing, cooling and unique summer salad. This salad is full of nutrients and an excellent way to enjoy the superfood - ice apples or tadgola. Serve it as a starter or enjoy it as a light meal. Make sure it is served chilled.
Armenian Jajukh Salad is a refreshing, healthy, easy to make, five ingredient Cucumber and Yogurt Salad. Healthy, easy to make,cooling, refreshing and perfect for the summer season.
Kachumabari, Kenyan Salad is the easiest, most popular and a superbly delicious side dish that goes well with chicken, fish, barbecued meat (nyama choma), kebabs, tikkas, pilau, ugali, etc. It is a basic salad of tomatoes, onion, fresh coriander, lemon and a bit of chilli.
Lobia Paneer Salad is an Indian style, protein rich, healthy, filling and delicious salad. Easy to make, this black eyed beans or cow peas salad is a versatile one. Add any choice of vegetables and additional proteins to it. Enjoy it as a side dish or as a light nourishing meal.
Moong Dal Salad is a popular, protein rich, delicious and healthy South Indian style salad. Known as Kosambari, it is generally made from yellow moong dal, cucumber and coconut. A tempering of mustard seeds, green chillis and curry leaves is added to make the salad flavourful.
Crispy Noodle Salad is not only a filling nutritious light meal on its own but a dish which offers different flavours and textures. Quite easy to make, this salad is pretty versatile as you can add any ingredients that you like. Dress it up with a sweet, sour or a balanced dressing. This salad dish is inspired by the famous and popular Aussie favourite Chang's Crispy Noodle Salad. This salad can be enjoyed warm or cold. So it is perfect for both the hot and cold seasons.
Orange Avocado Salad is a colourful, refreshing, full of flavour kind of summer salad. Enjoy it as side or as a light meal. What I like about this salad is the delicious light orange dressing. And you can add other salad ingredients like radish, beans, quinoa, orzo, rice, etc. Somehow I felt that oranges and tomatoes don't go together well.
Pineapple Salad with berries, coconut, fresh mint, with a drizzle of honey and some fresh orange juice makes a refreshing summery dessert salad. Enjoy it on its own or with some vanilla ice cream.
Nectarine Quinoa Salad is a gluten free, vegan, colourful, bright, packed with flavours and textures kind of summery salad. With a homemade fresh ginger salad dressing, this is one salad you don't want to miss out on.
Rosolli, Finnish Salad is usually prepared during Christmas time. It is made of beetroot, apple, carrot, potato and onion. The dressing is fresh cream. Trust me this salad has become one of my favourite. We enjoyed as a light meal. A balance of flavours and different textures. Softness from the boiled potatoes, crunch from the carrot and beetroot, crispiness from the onion and apples
Chermoula Sweet Potato Salad is a filling, flavourful salad where sweet potato, chickpeas, couscous, tomatoes, olives and feta are mixed with Chermoula Sauce. Enjoy this delicious salad warm or cold.
Can use homemade or ready made tortilla. I used the large size ready made spinach tortilla wraps. I used 2 large tortilla for 12 cups. Don’t throw the sides or leftover. Bake them and use it as tortilla chips or for a mixed salad. I kept them on the side and my guests enjoyed them with the sour cream.
Oil
Use vegetable oil or olive oil. I used sunflower oil for brushing.
Mini Taco Salad Cups make a great appetizer/starter dish for parties. Best part is that you don't need a fork. Add any salad of your choice to the taco cups.
Course Appetizer, Party, Salad, Starter
Cuisine TexMex
Keyword mini taco salad cups, taco salad, taco salad cups
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12CUPS
Author mayurisjikoni
Ingredients
FOR THE TACO MINI CUPS
2largetortilla
3tbspoil
FOR THE AVOCADO, BEAN & MANGO SALAD
1cupripe mango diced
1medium avocadodiced
1cupred| black beans cooked
½cupsweet corncooked
1 jalapeñofinely chopped
¼cupspring onionfinely chopped
1tbsplime or lemon juicefor the avocado
½tsppaprika powder
FOR THE CILANTRO LIME SALAD DRESSING
4tbspolive oil
¼tspsalt
2tbsplime juice
½tspblack peppercoarsely ground
1tbspmaple syrup | honeyoptional
2tbspfresh cilantrofinely chopped
FOR SERVING - OTHER INGREDIENTS
½cupsour cream
150gcheddar or Monterey Jack small cubes
Instructions
PREPARATION OF MINI TACO CUPS
Preheat the oven to 180℃.
Brush the muffin tray with some oil.
Cut the tortilla into small circles using a round cookie cutter, a lid or can. The diameter of the circles should be about 3½ inches.
Alternately, use the can to cut around it using a knife.
Push a circle of the tortilla into the oiled muffin cup. Press the sides against the wall of the cup.
Repeat with the remaining circles. I made 12 cups.
Brush the top of the tortilla cups with some oil.
Bake in the oven for 15-20 minutes.
I also put the scraps of tortilla to bake.Brush them lightly with oil before baking.
Keep an eye as in some ovens the tortilla may crisp up within 15 minutes. They tend to turn brown very quickly.
Remove the baked tortilla cups from the oven.
Place them on a wire rack to cool.
In the meantime prepare the salad and the salad dressing.
PREPARATION OF THE SALAD
Use any salad of your choice or make the avocado, bean and mango salad.
Mix the salad ingredients in a bowl. Remember to coat the avocado with the lime or lemon juice.
PREPARATION OF THE CILANTRO LIME DRESSING
Add all the dressing ingredients in a jar or a small jug.
Whisk it well to emulsify.
SERVING MINI TACO SALAD CUPS
Fill each cup with some salad.
Add a couple of cheese cubes.
Add a tbsp of the dressing.
Top with some sour cream.
Alternately, you can allow the guests to help themselves.
can also add guacamole, salsa on the side to give your guests a choice of what they would like to add to the salad.
Notes
Keep an eye on the tortilla cups when baking. They tend to brown very quickly. After 12 or 15 minutes keep checking.
Remember on cooling the cups will crisp up further.
Can use any tortilla wrap of your choice.
Use any salad of your choice.
Prepare the cups ahead. Store them in an airtight container.
Pin For Later
A Small Request
If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
