These bite-sized mini tacos are a fun twist on a classic favorite! Filled with tasty meat, cheese, and all your favorite toppings, they’re perfect for parties or quick snacks.
Who doesn’t love tiny food? I can’t resist grabbing a few! Just pop them in your mouth and enjoy. It’s a mini fiesta every time I make them!
Key Ingredients & Substitutions
Corn Tortillas: The mini size works best for bite-sized fun! If you can’t find mini tortillas, cut larger ones into quarters. Flour tortillas are an option too, but they won’t have the same crunchy texture when fried.
Ground Beef: For a leaner option, use ground turkey or chicken. If you want beefy flavor, try seasoned beef or even a mix of half ground beef and half sausage for a flavor twist!
Onions and Garlic: Fresh onions and garlic are key to the filling’s flavor. If you’re in a pinch, onion powder and garlic powder can work, but fresh is always better for depth of taste.
Cheddar Cheese: While cheddar melts nicely, you can substitute Monterey Jack or pepper jack for a little kick. Even vegan cheese works if you want a dairy-free option!
Pico de Gallo: Fresh salsa adds a nice crunch! You can swap in store-bought salsa if you like, or use diced avocado for creaminess instead of tomatoes.
How Do I Make Perfectly Crispy Taco Shells?
Making those crispy mini taco shells is easy if you follow a few steps. First, make sure your oil is hot enough. If the oil isn’t hot, your tacos will soak up the oil instead of frying crispy.
- Heat oil in a deep skillet until it reaches about 350°F (can test with a small piece of tortilla).
- Gently fold the tortillas and hold them in place with a fork or taco holder as they fry.
- Fry for 1-2 minutes, turning until golden and crispy. Don’t overcrowd the pan!
- Once browned, let them drain on paper towels for a few seconds to remove excess oil.
Following these tips will give you crispy, delicious taco shells—perfect for loading up with filling!
Bite-sized Mini Tacos
Ingredients You’ll Need:
For the Tacos:
- 12 small corn tortillas (mini size, about 3 to 4 inches)
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
For the Pico de Gallo:
- 1/2 cup fresh tomato, finely diced
- 1/4 cup white onion, finely diced
- 2 tbsp fresh cilantro, chopped
For Serving:
- 1 lime, cut into wedges (optional)
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll spend about 15 minutes preparing the filling and sides, and another 15 minutes frying the shells and putting everything together. It’s a quick and fun meal!
Step-by-Step Instructions:
1. Prepare the Meat Filling:
Begin by heating a skillet over medium heat. Add the ground beef and cook until it’s browned, breaking it apart into small pieces as it cooks. This should take about 5-7 minutes.
2. Sauté the Veggies:
Next, add the chopped onion and minced garlic to the skillet with the beef. Sauté them together for 2-3 minutes, or until the onion is soft and translucent. This adds great flavor to your filling!
3. Add Spices:
Now, stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Let everything cook together for another 2-3 minutes to blend the spices. Once done, remove the skillet from heat and set it aside.
4. Make Pico de Gallo:
In a small bowl, mix together the diced tomatoes, diced onions, and chopped cilantro for your fresh pico de gallo. This will add a bright, fresh element to your mini tacos!
5. Prepare Mini Taco Shells:
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. When the oil is hot, carefully fold each mini tortilla in half. Fry them one or two at a time for about 1-2 minutes on each side, until they’re crispy and golden brown.
6. Drain Taco Shells:
Using tongs or a slotted spoon, carefully remove the mini taco shells from the oil and place them on paper towels to drain the excess oil. Let them cool for a moment—it’s worth the wait!
7. Assemble the Mini Tacos:
Once your shells are ready, take a spoonful of the cooked beef mixture and fill each crispy taco shell.
8. Add Cheese:
Sprinkle the shredded cheddar cheese over the beef filling while it’s still warm, so the cheese melts a little. Yum!
9. Finish with Pico de Gallo:
Top each mini taco with a spoonful of pico de gallo and a sprinkle of fresh cilantro for extra flavor and color.
10. Serve Up Deliciousness:
Serve the mini tacos immediately with lime wedges on the side for squeezing over the top. Enjoy these tasty bites as snacks or appetizers with friends!
Enjoy your flavorful bite-sized mini tacos! They’re bound to be a hit!
Can I Use Other Types of Meat in This Recipe?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based meat for a vegetarian version. Just adjust the cooking time as needed based on the type of meat you choose.
How Can I Make the Tacos Vegetarian?
To make these mini tacos vegetarian, simply replace the ground beef with black beans, lentils, or sautéed vegetables like bell peppers and zucchini. Season them similarly for that delicious flavor!
Can I Prepare the Filling Ahead of Time?
Yes! You can cook the beef mixture and pico de gallo a day in advance. Just store them separately in airtight containers in the fridge. When you’re ready, simply reheat the filling and fry the taco shells for a quick assembly!
What’s the Best Way to Store Leftover Mini Tacos?
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best results, keep the taco shells and filling separate to maintain their texture. Reheat the filling on the stove and make fresh shells if you have more tortillas!
