MINI TACO SALAD CUPS
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.
Ingredients
FOR THE TACO MINI CUPS
- 2 large tortilla
- 3 tbsp oil
FOR THE AVOCADO, BEAN & MANGO SALAD
- 1 cup ripe mango diced
- 1 medium avocado diced
- 1 cup red| black beans cooked
- ½ cup sweet corn cooked
- 1 jalapeño finely chopped
- ¼ cup spring onion finely chopped
- 1 tbsp lime or lemon juice for the avocado
- ½ tsp paprika powder
FOR THE CILANTRO LIME SALAD DRESSING
- 4 tbsp olive oil
- ¼ tsp salt
- 2 tbsp lime juice
- ½ tsp black pepper coarsely ground
- 1 tbsp maple syrup | honey optional
- 2 tbsp fresh cilantro finely chopped
FOR SERVING - OTHER INGREDIENTS
- ½ cup sour cream
- 150 g cheddar 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.