These mini taco cups are easy to make and so delicious! With fresh ingredients, zesty spices, juicy ground meat and buttery guacamole, every bite is bursting with flavor.
Place the tortilla halves in the muffin tin cavities, creating small baskets/cups. (You are basically just pushing them in and maneuvering them to fit. If you see them tearing in a couple places, that is normal. My trick is to microwave the tortillas for 15 seconds or so to make them more flexible.)
Bake the tortilla cups in the preheated oven until crispy, about 20 minutes. Keep an eye on them! Let cool.
Meanwhile...heat the olive oil in a skillet over medium heat. Add the chopped onion and green onion, and cook for 5 minutes.
Add the ground meat and cook until fully cooked, about 5 minutes. Mix in the cumin powder and taco seasoning. Season with salt and pepper, to taste.
In a bowl, mash the avocado and mix it with the lemon juice. Add salt and pepper, to taste.
Fill the tortilla cups with the ground meat, tomatoes, mashed avocado and fresh cilantro.
Serve!
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Notes
These taco cups are best served on the day of preparation but you can store leftovers in the fridge in an airtight container for up to 4 days. If you can, store the toppings separately.
They can be reheated in the oven for about 10 minutes at 350°F to retain the crispiness.
Make ahead prep:
The ground meat filling and the veggies can be prepped a day in advance but make sure to store everything separately. Don't make the guacamole until serving time to keep it nice and fresh.
The ground meat can be reheated when it's time to fill the tortilla cups.