Mini Tacos: An Original and Easy-to-Make Appetizer!…
One of the ingredients I always like to have in the house is piadinas or tortillas. I’m crazy about piadas, wraps, burritos, watercresses, you name it! For this very reason, I thought I would use some whole wheat tortillas I had in my pantry to make today’s recipe. Mini vegetarian tacos (but you will see that they can also be vegan with a little twist)! I assure you they are so easy and at the same time so good that you will decide to replicate them!
Ingredients:
- 2 Whole wheat tortillas
- 1/2 Avocado
- 140 grams (about 5 ounces) Sweetcorn
- Juice of 1/2 Lemon
- 1 Spring onion
- Extra virgin olive oil (EVOO)
- Salt to taste
- Cheese to taste
How to prepare Mini Tacos:
- First let’s prepare a small bowl with some water and the brush. Now let’s wet both sides of the tortillas and then cut out disks with a glass or a pastry cup. I recommend that you keep them around 8 to 10 cm in diameter.
- Let’s now take the muffin mold and turn it upside down. We place the disks this way, pressing them down with our fingers.
- We bake in a static oven at 200°C (390°F) for about 10 minutes.
- Meanwhile, in a bowl we combine: avocado cut into squares, sweet corn, diced bell bell pepper, lemon juice, oil and salt.
- We take the tacos out of the oven, stuff them with the vegetables and arrange them back on the upside-down muffin mold.
- Add some cheese and place back in the oven for about 5 minutes. If you want to make vegan mini tacos, avoid this step.
- And here they are ready! Crispy on the outside and with a flavorful and colorful filling on the inside!
Bon Appétit!
