These mini tacos are a quick, vibrant way to put together a satisfying appetizer or a light dinner. Juicy seasoned beef, melted cheese, and a fresh green avocado sauce make every crisp tortilla hard to resist. They’re cooked on the skillet with no fuss and finished with a simple salsa of ripe tomatoes.
Ingredients
- Small tortillas — 3–4 pcs.
- Ground meat — 300–400 g (10.5–14 oz)
- Yellow onion — 1 pc.
- Shredded cheese blend — 150–200 g (5.3–7 oz)
- Tomato paste — 1–2 tbsp
- Spices — to taste (paprika, salt, black pepper, coriander)
For the green avocado sauce:
- Avocado — 1 pc.
- Green jalapeño or chili — 0.5–1 pc. (depending on heat preference)
- Onion — 1–2 tbsp, finely chopped
- Water — 2–4 tbsp (for desired consistency)
- Salt — to taste
For the salsa:
- Tomatoes — 1–2 pcs., finely diced
Step-by-Step Recipe
- Prep. Finely chop the onion. Shred the cheese. Dice the tomatoes for serving.
- Cook the beef. Heat a skillet well and cook the ground meat for 5–7 minutes, breaking up any clumps. Add the chopped onion, tomato paste, and spices, then stir and cook for another 3–4 minutes until the meat is cooked through and any excess moisture has evaporated.
- Green sauce. In a blender, blend the avocado flesh, a pinch of salt, chopped onion, green pepper, and 2–4 tbsp water until creamy. Adjust the salt and thickness if needed.
- Assemble the tacos. Spread a layer of shredded cheese over one half of each tortilla, top with hot beef, and fold the tortilla in half.
- Toast the tacos. Transfer the folded tortillas to a dry skillet and cook over medium heat for 1–2 minutes per side, until crisp and the cheese has melted. Press gently with a spatula for better contact.
- Serve. Arrange the mini tacos on a plate, spoon the green avocado sauce over the top, and finish with the diced tomatoes. Serve right away while they’re still crisp.
Nutritional Value (per serving)
| Calories | 680 kcal |
|---|---|
| Protein | 49 g |
| Fat | 44 g |
| Carbs | 23 g |
| Fiber | 6 g |
| Sugars | 5 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Warm the tortillas for a few seconds so they become more pliable and don’t crack when folded.
- Adjust the heat of the sauce by changing the amount of jalapeño: with the seeds removed it will be milder, with the seeds it will be noticeably hotter.
- If the tortillas are thin, use a little oil: 1 tsp per batch adds an extra golden crust.
- Add-ins for the filling: corn, beans, or bell pepper all work well with the beef and make the tacos even heartier.
- No blender? Mash the avocado with a fork, finely chop the onion and pepper, then combine everything for a quick guacamole-style sauce.
Frequently Asked Questions
Can I bake the mini tacos in the oven instead of pan-frying them?
Yes. Arrange the folded tortillas on a baking sheet and bake at 400°F (200°C) for 6–8 minutes until crisp, flipping once halfway through.
Which tortillas are better: corn or flour?
Both work well. Corn tortillas have a more pronounced flavor and a better crunch, while flour tortillas are softer, more pliable, and easier to fold.
What can I use instead of jalapeño in the sauce if I don’t like heat?
Use mild green bell pepper instead, or leave out the pepper entirely and add a pinch of paprika for aroma.