Big Game Mini Tacos (Printer-friendly)
Flavorful mini tacos with seasoned beef and fresh toppings served alongside creamy guacamole.
# What You Need:
→ Mini Tacos
01 - 24 mini corn or flour tortillas (3-4 inch diameter)
02 - 1 lb ground beef
03 - 1 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - ¼ cup water
→ Toppings
13 - 1 cup shredded lettuce
14 - 1 cup shredded cheddar cheese
15 - 1 cup diced tomatoes
16 - ¼ cup chopped fresh cilantro
17 - ½ cup sour cream
18 - 1 jalapeño, thinly sliced
→ Guacamole
19 - 3 ripe avocados
20 - 1 small tomato, seeded and finely diced
21 - ¼ cup red onion, finely chopped
22 - 1 clove garlic, minced
23 - 2 tbsp fresh lime juice
24 - 2 tbsp chopped cilantro
25 - ½ tsp salt
26 - ¼ tsp black pepper
# How to Make It:
01 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté for 2-3 minutes until translucent and softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
02 - Add ground beef to the skillet, breaking it apart with a spoon or spatula as it cooks. Continue cooking for 5-7 minutes until fully browned. Drain excess fat if necessary. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and water. Simmer for 3-4 minutes until the sauce slightly thickens. Remove from heat.
03 - Heat a dry skillet over medium-high heat. Warm mini tortillas individually for 15-20 seconds per side until pliable and lightly toasted. Alternatively, microwave tortillas wrapped in damp paper towels for 30 seconds. Keep warm until ready to assemble.
04 - Cut avocados in half, remove pits, and scoop flesh into a mixing bowl. Mash with a fork to desired consistency. Stir in diced tomato, red onion, minced garlic, lime juice, cilantro, salt, and pepper. Mix until well combined. Taste and adjust seasoning if needed.
05 - Spoon a small portion of seasoned beef into the center of each warm tortilla. Top with shredded lettuce, cheddar cheese, diced tomatoes, and cilantro. Add a dollop of sour cream and sliced jalapeños if desired. Serve immediately with guacamole on the side or spoon a portion onto each taco.
# Expert Tips:
01 -
- People go genuinely crazy for handheld food that packs full flavor into just two bites
- The homemade guacamole alone has made three different people ask for the recipe
02 -
- The beef mixture tastes even better if made an hour ahead, giving the spices time to meld
- Room temperature tortillas fold without cracking, so take them out early
03 -
- A squeeze of fresh lime juice over the beef right before serving wakes up all the spices
- Warm your serving platter in the oven for 5 minutes so the tacos stay hot longer