Mini Tacos Salsa Guacamole (Printable)
Bite-sized tacos layered with seasoned meat, vibrant salsa, and smooth guacamole for easy entertaining.
# What You'll Need:
→ For the Mini Tacos
01 - 16 mini corn tortillas (or cut standard tortillas into 3-inch rounds)
02 - 9 oz ground beef or chicken
03 - 1 tbsp olive oil
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp chili powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For the Salsa
11 - 2 medium ripe tomatoes, diced
12 - 1/4 red onion, finely chopped
13 - 1 small jalapeño, seeded and finely chopped
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1/2 lime
16 - Salt and pepper to taste
→ For the Guacamole
17 - 2 ripe avocados
18 - 1 small clove garlic, minced
19 - Juice of 1/2 lime
20 - 2 tbsp fresh cilantro, chopped
21 - 1/4 tsp salt
→ Optional Toppings
22 - 1 oz crumbled queso fresco or feta cheese
23 - Fresh cilantro leaves
# How To Make It:
01 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a small bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Mash avocados with a fork until smooth. Stir in garlic, lime juice, cilantro, and salt until well combined. Cover and refrigerate until serving.
03 - Heat olive oil in a skillet over medium heat. Add ground beef or chicken, stirring to crumble, and cook until browned, about 5–7 minutes. Sprinkle in cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix to coat evenly and cook for 2 additional minutes. Remove from heat.
04 - Heat a dry skillet over medium heat. Warm each mini tortilla for 20–30 seconds per side until pliable.
05 - Spoon 1 tablespoon of seasoned meat onto each tortilla. Top with salsa and a dollop of guacamole. Garnish with queso fresco and fresh cilantro if desired. Serve immediately.
# Expert Hints:
01 -
- Everything you love about regular tacos but in adorable two bite form
- The meat seasoning creates this incredible smoky flavor that keeps everyone coming back for more
02 -
- Warm tortillas are crucial because cold ones will crack and break when you try to fold them
- Let the meat rest for a few minutes after cooking so the juices redistribute instead of running all over your plate
03 -
- Double the meat seasoning and save half for next time to make future batches even faster
- If your tortillas are cracking, wrap the warm ones in a clean kitchen towel to steam slightly