Looking for a great snack to serve at a party? Or maybe to eat while watching tonight’s Oscars? These recipes for guacamole and taco cups are just what you’re looking for, believe me. Each come together quickly, are made with few ingredients, and everyone loves them.
My husband is the guacamole maker in our house, and he is fantastic at it! He taught me how to make it, but he’s still the one who goes ahead and makes it when I request some, which is pretty often. I’d actually go as far as to blame him for getting me hooked. Guacamole is so healthy, full of good fats, and goes great on everything from nachos to burgers to omelettes.
Makes about 3 cups
3 ripe avocados
1/2 cup finely chopped onion
1 cup chopped tomatoes
1 jalapeno, finely chopped (optional)
juice of 1 lime
1/2 tsp garlic powder
1 tsp cumin
1 – 2 tsp chili powder, depending on the amount of heat you like
Slice the avocados in half. An easy way to remove the large pit is to hold the half of the avocado with the pit in one hand, and whack it straight down with the blade of a sharp knife. The blade should just insert itself into the pit so that you can twist the pit. It’ll pop right out of a ripe avocado.
With a large spoon, scoop out the flesh of the avocados, putting it in a large mixing bowl.
Add chopped onions.
Chop the tomatoes and add those next.
Slice the jalapeno in half (if using), removing the seeds and the ribs. Chop the jalapeno finely and add it to the rest of the ingredients in the bowl.
Mash the vegetable mixture a bit with a fork or a potato masher.
Add cilantro (preferably fresh), cumin, chili powder, garlic powder, and salt and pepper to taste.
Finally, let’s add the juice of a lime (or two, depending on your taste preference).
Mix one last time, and you’re ready to eat!
Makes 24 taco cups
24 wonton wrappers
1 lb ground beef or ground turkey
1 cup onion, chopped
3 Tbsp taco seasoning
1 cup shredded cheddar cheese
pickled jalapenos, if desired
additional taco fixins, for serving, if desired
Preheat your oven to 400F.
Saute the meat, onion, and taco seasoning in a medium skillet until the meat is cooked through, about 15 minutes.
While the meat is cooking, put the wonton wrappers in the cups of a mini muffin tin, one wrapper per muffin cup.
Once the meat is finished cooking, divide the mixture evenly among the 24 mini tacos (about 1.5 Tbsp per mini muffin cup).
Top each cup with a sprinkle of shredded cheese.
Bake until golden brown, about 10-12 minutes.
Serve with your favourite taco toppings, like my husband’s guacamole.
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