Mini Tacos Recipe 55 Food

MINI CHICKEN TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Generously brush butter onto both sides of the tortillas.
• Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
• Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
• Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
• Shred a rotisserie chicken, removing all bones and skin.
• Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
• Serve along with your favorite taco toppings.
• Enjoy!

RED SNAPPER MINI TACOS

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat until it is very hot but not smoking. Add the fish and cook, carefully turning once to avoid breaking the fillets, until lightly browned on both sides, about 3 minutes.
• Mix the sambal oelek, ground ancho and salt together. Spread generously over the fish and continue cooking until the fish is barely opaque when flaked with the tip of a small knife, about 2 minutes more. Remove from the heat and add the lime juice and cilantro. Let the fish cool completely in the liquid. (The fish and its liquid can be transferred to a shallow dish, covered and refrigerated for 1 day.)
• Use a 3-inch round cookie cutter to cut out 18 rounds from the tortillas. Pour enough vegetable oil to come about 3/4 inch up the side of a heavy deep skillet and heat over medium-high heat until the oil is shimmering. Line a baking sheet with paper towels and place near the skillet. Have ready 6 small (1/2-inch-wide) cannoli forms. (If you have more forms, use them, but if you have only 6, they can be reused after they cool.)
• Working with one tortilla round at a time, use tongs to dip a round in the oil just until it softens, about 3 seconds. Transfer to the paper towels. Place a cannoli form across the center of the round. Let the round cool slightly, then fold up the sides to make a taco-shell shape. Holding the round and cannoli form together with the tongs, transfer them to the hot oil and fry until the shell holds its shape, about 15 seconds. Let go of the shell and continue deep-frying until the shell is golden brown, about 30 seconds more. Return to the paper towels. (With practice, this will take less than a minute per shell and you can do more than one at the same time.) Let cool slightly; slide the form out of the shell. (The shells can be covered loosely with plastic wrap and stored at room temperature for up to 6 hours.)
• Drain the fish and discard the marinade. Heat a large nonstick skillet over medium heat. Add the fish and cook, turning once, until warmed through, about 2 minutes. Do not overcook. Remove from the heat. Smear about 1/2 cup guacamole over the fish and set aside to warm the guacamole, about 2 minutes. Transfer to a bowl and use 2 forks to break the fish mixture into bite-sized pieces.
• Divide the fish filling among the taco shells. To each taco, add about 1 tablespoon mango salsa and a drizzle of the chipotle cream. Transfer to a platter, add the lime wedges and sprinkle with cilantro. Serve immediately, with any remaining guacamole, salsa and chipotle cream on the side.

MINI GROUND BEEF PARTY TACOS

Steps:

• Gather the ingredients.
• Use a biscuit cutter or a drinking glass that is 3 to 4 inches in diameter to cut 3 or 4 rounds out of each large tortilla. Set aside.
• Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat.
• Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.
• Reduce to a simmer until liquid has evaporated or been absorbed.
• Pre heat oven to 400 F/204 C. Arrange mini tortilla rounds on cookie sheets. Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.
• Place a tablespoon of the ground beef mixture and a pinch of cheese on each tortilla. Fold over each piece in such a way as to form half-moon-shaped packets with the filling inside. Lightly press tortilla edges together.
• Bake your mini tacos for about 10 minutes, until tortillas start to brown. Serve immediately. Offer sour cream, guacamole, basic salsa, and your favorite Mexican table sauce (or more than one!) as a dip/condiment.

MINI TACOS

Steps:

• Cook hamburger until browned.
• Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
• Simmer for 3-5 minutes.
• Press wonton wrappers into mini muffin cups.
• Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
• Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
• Serve with extra salsa, sour cream, olives and guacamole if desired.
• ENJOY!

CRISPY CHICKEN MINI-TACOS

Steps:

• Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
• Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
• In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
• To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

MINI TACO S'MORES

Steps:

• Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
• Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
• Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
• Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
• Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
• Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

MINI TACOS

Steps:

• Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
• Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
• Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
• Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

TINY TACOS

Steps:

• Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
• Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
• Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
• Bake in the preheated oven until cheese melts, about 3 minutes.
• Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
• Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

QUICK AND EASY MINI TACOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
• Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.