Bite-Sized Fiesta: Mini Tacos with Creative Fillings



These miniature tacos are the perfect way to unleash your culinary creativity in delicious, bite-sized portions. Ditch the boring and embrace exciting flavor combinations with these unique fillings, perfect for parties, game nights, or a fun twist on Taco Tuesday!


Ingredients (for about 24 mini tacos):


For the Shells (Makes about 32):


1 cup all-purpose flour

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

1/4 cup ice water (more if needed)

Creative Fillings (Choose 2-3):


Korean Bulgogi Beef:


1 pound flank steak, thinly sliced

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 clove garlic, minced

1 teaspoon grated ginger

1/2 teaspoon sriracha (optional)


Black Bean and Corn Salsa:


1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn, thawed

1/2 red onion, diced

1 jalapeno pepper, seeded and diced (optional)

1/4 cup chopped fresh cilantro

1 tablespoon lime juice

Salt and freshly ground black pepper, to taste


Curried Chickpea Salad (Vegetarian):


1 can (15 oz) chickpeas, rinsed and drained

1/2 cup chopped celery

1/4 cup chopped red onion

1/4 cup chopped red bell pepper

1 tablespoon curry powder

1 tablespoon mayonnaise

1 tablespoon plain yogurt

1 teaspoon lemon juice

Salt and freshly ground black pepper, to taste


Toppings (Choose your favorites):


Shredded cheese (cheddar, Monterey Jack, cotija)

Chopped fresh cilantro

Diced red onion

Sliced avocado

Crema or sour cream

Salsa (pico de gallo, verde salsa)


Instructions:


Make the Shells:


In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Slowly stir in ice water, a tablespoon at a time, until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C). Lightly flour a work surface and roll out the dough to about 1/8-inch thickness.

Use a 2-inch round cookie cutter to cut out circles from the dough. Re-roll scraps as needed.

Place the dough circles on a baking sheet lined with parchment paper. Prick each shell with a fork a few times.

Bake for 10-12 minutes, or until golden brown. Let cool completely before filling.


Prepare the Fillings:


Korean Bulgogi Beef:


In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using).

Marinate the sliced beef in the sauce for at least 30 minutes, or up to overnight.

Heat a large skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes.

Black Bean and Corn Salsa:


In a bowl, combine black beans, corn, red onion, jalapeno (if using), cilantro, lime juice, salt, and pepper. Toss to coat well.

Curried Chickpea Salad:


In a bowl, combine chickpeas, celery, red onion, red bell pepper, curry powder, mayonnaise, yogurt, lemon juice, salt, and pepper. Mash the chickpeas slightly for a chunky texture.


Assemble and Serve:


Fill each mini taco shell with your chosen filling.

Top with your favorite toppings like shredded cheese, chopped cilantro, diced red onion, sliced avocado, crema/sour cream, and salsa.


Tips:


Feel free to experiment with other creative fillings! Shredded BBQ chicken, vegetarian chili, or mini veggie fajitas would all be delicious.

You can prepare the fillings and toppings in advance for a quick and easy assembly when needed.