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Crispy Mini Taco Cups Recipe Easy Homemade with Avocado and Cheese

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Quick and easy crispy mini taco cups with fresh avocado and melted cheese, perfect for snacks, parties, or light dinners. These bite-sized treats combine crunchy shells with creamy avocado and gooey cheese for a satisfying flavor and texture.

Ingredients

Scale
  • Mini taco shells or small corn tortillas cut into 3-inch rounds
  • 1 pound ground beef or turkey (optional for vegetarian)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 2 ripe avocados, peeled and diced or mashed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, finely diced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If using mini taco shells, gently press each one into the muffin tin cups to form little bowls. If using tortillas, cut into 3-inch rounds and place them in the muffin cups, pressing to shape.
  3. Bake the shells in the oven for about 8-10 minutes until crisp but not overly browned.
  4. While the shells bake, heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until translucent and fragrant, about 3-4 minutes.
  5. Add ground beef or turkey to the skillet. Break it up and cook until browned, about 6-8 minutes. Drain excess fat if needed.
  6. Season the meat with chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to blend flavors.
  7. Remove taco shells from the oven. Spoon about 2 tablespoons of the meat mixture into each shell. Top with a generous pinch of shredded cheese.
  8. Return the muffin tin to the oven and bake for another 5-7 minutes until the cheese melts and bubbles.
  9. While baking, dice or mash the ripe avocado and toss with lime juice and a pinch of salt.
  10. Remove taco cups from the oven and let cool for a couple of minutes. Top each with fresh avocado, chopped cilantro, and optional jalapeño.
  11. Serve warm.

Notes

Pre-baking the shells is key to keep them crisp and prevent soggy bottoms. Avoid overfilling the cups to prevent spilling. Use lime juice on avocado just before serving to prevent browning. For extra crunch, sprinkle crushed tortilla chips on top before the second bake. Leftovers can be stored in an airtight container in the fridge for up to two days and reheated in an oven or toaster oven to maintain crispness. Avoid microwaving to keep shells crunchy.

Nutrition

Keywords: mini taco cups, crispy taco cups, avocado taco cups, easy taco recipe, party snacks, quick appetizers, cheesy tacos, gluten-free tacos

Find it online: https://eliplate.com/crispy-mini-taco-cups-recipe-easy-homemade-with-avocado-and-cheese/