Mini Tacos Salsa Guacamole

Last summer my sister called asking if I could help with appetizers for her surprise anniversary party. She needed something that would disappear fast but still feel special. I stood in my kitchen staring at a bag of avocados when it hit me, tiny tacos people could eat in one bite while mingling. Those little bites were the first thing to go, and now they are my go to whenever I want to serve something that makes people pause between bites to ask who made them.

I made these for my book club last month and watched my friend Sarah carefully balance three different toppings on hers while explaining that she normally hates cilantro. She took one bite and her eyes actually widened before she reached for another. Seeing people who claim they are not hungry suddenly hovering around the platter is the best endorsement I can offer.

Ingredients

• 16 mini corn tortillas: If you cannot find mini ones use cookie cutters on regular tortillas
• 250 g ground beef or chicken: Turkey works beautifully too for a lighter option
• 1 tbsp olive oil: Prevents sticking and helps the spices bloom
• 1 tsp ground cumin: The earthy backbone that makes it taste authentic
• 1 tsp smoked paprika: Adds a subtle smoky depth that mimics a grill
• 1/2 tsp garlic powder: Sprinkle it evenly so no one gets a hot spot
• 1/2 tsp onion powder: Rounds out the seasoning blend
• 1/2 tsp chili powder: Adjust up or down based on your heat tolerance
• 1/2 tsp salt: Essential for bringing all the flavors forward
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 2 medium ripe tomatoes: Look for ones that yield slightly to gentle pressure
• 1/4 red onion: Soak the diced onion in cold water for 10 minutes if you find it too sharp
• 1 small jalapeño: Remove the membrane and seeds for less heat
• 2 tbsp fresh cilantro chopped: Include some tender stems for more flavor
• Juice of 1/2 lime: Roll it firmly on the counter before cutting to maximize juice
• 2 ripe avocados: The skin should give slightly but not feel mushy
• 1 small clove garlic minced: Use a microplane for the smoothest texture
• 1/4 tsp salt: Start with less and add more if needed
• 30 g crumbled queso fresco: Feta makes a perfectly acceptable substitute

Instructions

Mix the Salsa:

Toss the tomatoes red onion jalapeño cilantro lime juice salt and pepper in a small bowl and let the flavors meld while you prep everything else

Mash the Guacamole:

Scoop the avocados into a bowl and mash with a fork until mostly smooth then stir in the garlic lime juice cilantro and salt until combined

Cook the Meat:

Heat olive oil in a skillet over medium heat add the ground meat and cook breaking it apart until browned then sprinkle in all the spices and stir for 2 minutes

Warm the Tortillas:

Heat a dry skillet and toast each mini tortilla for about 30 seconds per side until pliable and slightly fragrant

Assemble the Tacos:

Spoon seasoned meat onto each tortilla then top with salsa and guacamole and finish with cheese and extra cilantro

Save

These little tacos have become my emergency appetizer because they come together faster than I can order delivery. Last week my neighbor dropped by unexpectedly and I threw these together in twenty minutes. She texted me the next day asking for the recipe which is always the sign of a keeper.

Making Them Vegetarian

Black beans seasoned with the same spice blend make an excellent hearty substitute for the meat. I have also used sautéed mushrooms when I wanted something with a meaty texture but no meat at all.

Serving Suggestions

Set up a toppings bar and let guests build their own mini tacos which always leads to more conversation. I put out small bowls of extra jalapeño slices pickled red onions and hot sauce for the brave ones.

Make Ahead Tips

The meat filling tastes even better the next day and the salsa can be made several hours ahead. The guacamole is best made fresh but press plastic wrap directly onto the surface if you need to prep it early.

• Keep the tortillas warm in a low oven set to 200°F
• Set out all toppings in separate small bowls
• Have extra lime wedges ready for squeezing

Save

These mini tacos disappear fast so consider making a double batch if you are feeding more than four people.

Recipe FAQs

→ Can I use chicken instead of beef?

Yes, ground chicken works equally well and absorbs the spices nicely for a lighter alternative.

→ How do I make the salsa less spicy?

Remove the seeds from the jalapeño or reduce its amount to lower the heat level.

→ What can I use instead of queso fresco?

Feta cheese or omit cheese altogether according to preference or dietary needs.

→ Are corn tortillas naturally gluten-free?

Most corn tortillas are gluten-free, but always verify packaging to ensure no cross-contamination.

→ How do I keep the guacamole from browning?

Cover it tightly with plastic wrap, pressing it directly on the surface to minimize air exposure before refrigerating.

→ Can I prepare components ahead of time?

Yes, salsa and guacamole can be prepared in advance, while meat and tortillas are best made fresh.