Mexican Tortilla Baskets on a serving tray with a bowl of limes and wooden spoon.

Mexican Tortilla Baskets

This recipe for miniature tortilla baskets is easy and will have your guests asking for more! Sometimes, nothing quite satisfies a craving like homemade Mexican food.
Course Appetizer
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 Mini Baskets
Calories 68kcal
Author Joss D


  • 12 Mexican corn tortillas, cut in halves
  • 1 avocado, mashed
  • 1 tbsp. lemon juice
  • 1 tbsp. cooking oil
  • 1 onion, chopped
  • 1 green onion, chopped
  • 1 cup ground meat
  • cumin powder, to taste
  • Mexican spice blend, to taste
  • 1 tomato, chopped
  • cilantro
  • salt and pepper


  • Preheat oven to 350ºF.
  • Place the tortilla halves on the cupcake molds, creating small baskets. You can use a bit of water to make sure that they stick. It may also help to microwave them for 10 to 15 seconds to make them more flexible. Bake them until crispy.
  • In a bowl, mix the avocado with the lemon juice and add salt and pepper.
  • Heat the cooking oil in a skillet over medium heat. Add the chopped onion and green onion, and cook until translucent.
  • Add the ground meat and cook until well done. Add cumin powder, Mexican spice blend and salt and pepper to taste.
  • Top the tortillas with the ground meat, tomatoes, mashed avocado and fresh cilantro.



Calories: 68kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 108mg | Fiber: 1g | Vitamin A: 60IU | Vitamin C: 2.2mg | Calcium: 15mg | Iron: 0.4mg