Mini Tacos Recipe
Learn how to make wonton mini tacos for the perfect simple appetizer! Make these taco cups for tailgating, game day celebrations, Cinco de Mayo or fun finger foods for parties!
Ingredients
- 24 wonton wrappers, about 3 to 3 ½ inches
- 1 tablespoon vegetable oil, or cooking spray
- 1 cup ground beef or turkey, about 7 ounce
- 2 teaspoons taco seasoning
- ⅓ cup shredded Cheddar cheese blend
- Kosher salt to taste
- 1 jalapeno, thinly sliced
- ½ cup finely shredded iceberg or romaine lettuce
- ⅓ cup homemade or store-bought salsa
- ¼ cup sour cream
- ½ of large avocado, cut into cubes
- 3 cherry or plum tomatoes or more, cut into cubes
Instructions
- Prep work. Preheat the oven to 350 degrees.
- Bake crispy wonton skins. Place wonton wrappers into muffin cups (2 wrappers per cup). Lightly spritz with cooking spray or grease lightly with cooking oil.
- Bake the wonton cups for 8 minutes until golden brown. They will crisp u peven more once cooled. However if you want extra flaky shells, bake them for a minute longer. Remove from the oven and set aside.
- Cook the filling. Add the vegetables to a large skillet over medium-low heat. Then add the ground meat and cook until it is browned and thoroughly cooked. Break the taco meat into smaller pieces, then add the taco seasoning and mix. Once combined, remove the pan from the heat.
- Assemble the mini taco cups. Add the cooked meat into the middle of a wonton wrapper, then top with your favorite taco toppings: cheese, lettuce, a dollop of sour cream, avocado, salsa, tomatoes, a drizzle of lime juice and green chilies or jalapeno. Serve with sour cream, guacamole, avocado dip or sweet chili sauce.
Notes
- To Store. You need to be sure that you store leftovers separately from each other. You can’t store the wonton taco cups already built or the wonton will get soggy.
- Freezing. The only thing in this recipe that I would freeze would be the ground meat. The rest should be fresh for the best flavor and taste.
- To Make Ahead. You can cook the meat and veggies ahead of time and then add the mixture to the wonton cups once you’re ready to serve. Empty wonton shells can be cooked ahead of time and stored in an airtight container at room temperature. When ready to serve, add the warmed filling and enjoy!
Nutrition
Calories: 262kcalCarbohydrates: 23gProtein: 13gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 39mgSodium: 343mgPotassium: 440mgFiber: 3gSugar: 3gVitamin A: 791IUVitamin C: 13mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!