Cupcake Tacos Recipes

CUPCAKE TACOS

Steps:

• Tortilla cups:
• 1. Cut all tortillas in half.
• 2. Form each half into a cupcake shape by placing in a cupcake tin and forming/bending/ripping until it fills almost the entire cup. If it doesn't quite stay together, it's fine because the melted cheese will keep it together.
• 3. Sprinkle as much or as little cheese into the bottom of each cup as you like.
• 4. Using 2 Tbsp. of olive oil, brush edges of each cup.
• 5. Bake in a 350 degrees F oven for 15 minutes.
• Pico de Gallo:
• 1. Cut 2 tomatoes in half and scoop out all the seeds.
• 2. Dice into 1/2 inch cubes.
• 3. Take the seeds and ribs out of 1 jalapeno and dice as finely or largely as you like.
• 4. Seed cucumber and dice the same size as tomatoes.
• 5. Mix all vegetables in a bowl with 1/2 teaspoon of garlic salt, 1 scallion and 1 or 2 tablespoons cilantro depending on how much you like cilantro. Add salt and pepper to taste.
• Guacamole:
• 1. Peel and pit the avocado and cut into cubes.
• 2. Seed half a tomato and dice,
• 3. Add lemon juice and cilantro and mash with a potato masher or fork (If you like really smooth, creamy guacamole you can use a food processor instead).
• 4. Add salt and pepper to taste.
• Meat:
• 1. Defrost meat (if frozen).
• 2. Heat 2 tablespoons olive oil in large skillet.
• 3. Cook meat until it is no longer pink anywhere (Depends on the temperature of the pan).
• 4. Add cumin and chili powder and remaining garlic salt (and cayenne pepper if you like it spicy) and cook for one minute.
• 5. Add salt and pepper if needed.
• Assembly:
• 1. Take cooled tortilla cup out of pan.
• 2. Fill cup with meat.
• 3. Add your favorite toppings (guacamole, Pico de gallo, sour cream, etc.)!
• 4. Garnish with cilantro if desired.

MUFFIN TIN CHICKEN TACOS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
• In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
• Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
• To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.