• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • My Story
    • Portfolio
    • Subscribe!
    • Privacy policy
  • Recipes
    • By Diet
      • Vegetarian
      • Vegan
      • Gluten-free
    • By Series
      • 5 Ingredients or less
      • Table for two
      • BAKED not Fried
      • On-screen Food
    • By Meal
      • Breakfast
      • Appetizers
      • Lunch/Dinner
      • Desserts
      • Sauces and curry
      • Drinks & Beverages
      • Snacks
      • Dips and Sides
  • Resources
    • For Bloggers
    • Travelogue
    • Kitchen Wisdom
  • Perspective
  • Green Life
  • Shop
  • Contact

Love is in my Tummy

Plant-based flavor

May 5, 2017 By Tina Dawson 10 Comments

Mini Taco Bowls

Everyday can be Cinco de Mayo with these Mini Taco Bowls. Made with wheat tortillas, the shells are baked, making them high fiber + low-fat!Everyday can be Cinco de Mayo with these Mini Taco Bowls, made with wheat tortillas, the shells are baked, making them high fiber + low-fat!

I’ve been in this country for more than 3 years now, and not once have I eaten at a certain {popular}Mexican fast food chain. Not intentionally, of course, just that I never got a chance to go. So last Saturday, after a long night of picking up groceries after dark (something I do to avoid the crazy weekend traffic), I decided that that was the day I get my first taste of this huge chain I’ve missed out on for so long. Big mistake.

To give them the benefit of the doubt, I walked in at around 10:30 p.m. Maybe it’s a better experience during the day, or maybe that was the one day the staff slipped up, but the whole place smelled soooo greasy, that it was nauseating. The order (one taco and one quesadilla) took about 30 minutes to come out of the kitchen, coz they were serving the drive-through folks ahead of the customers sitting inside the joint. The cashier was refusing to cancel/refund orders of two women ahead of us in the waiting queue, who had clearly run out of patience.  And when the order finally came, it was as greasy as the air around us. Anyway, long story short, the night ended with angry me filling out a customer service form on their website.

Now I had been craving nachos all week, and I was ready to settle for any Mexican food, but after that monumental disappointment, my need for some decent guac and chips just intensified by a factor of a thousand.

As luck would have it, while looking for something else on top of the fridge, I found a few forgotten tortillas that were rapidly approaching their expiration date. Normally when that happens, I just make myself some quesadillas with roasted onion, bell peppers, corn, cheese and generously seasoned with garlic powder, red pepper flakes and cilantro – yumm! But today, was not a quesadilla day. TODAY I wanted TACOS!

So I cut each tortilla (the large burrito sized ones) into quarters and put each quarter into a muffin tin. Then I lightly brushed it with oil and seasoned with salt. And in they went into a hot oven.

Everyday can be Cinco de Mayo with these Mini Taco Bowls, made with wheat tortillas, the shells are baked, making them high fiber + low-fat!

10 minutes later, tadaaaa! Mini tortilla bowls, just waiting to be turned into Mini Taco bowls! How adorable are they? Ok not that much, but wait till you see how they look filled!

Everyday can be Cinco de Mayo with these Mini Taco Bowls, made with wheat tortillas, the shells are baked, making them high fiber + low-fat!

We always buy wheat tortillas (so we can trick ourselves that all the cheese in the quesadillas is somehow magically negated) here and that’s what I used in this recipe. All you folks in India who can’t get your hands on tortillas, just know that essentially, they’re just thinly rolled Rotis. So, there you have it, another way to recycle old rotis.  Speaking of which, this stir-fried roti is my usual favorite way of recycling old rotis.

Everyday can be Cinco de Mayo with these Mini Taco Bowls, made with wheat tortillas, the shells are baked, making them high fiber + low-fat!

I filled it with lettuce, onions, tomatoes, corn, beans, freshly made guacamole and more cilantro. Shredded cheese and sour cream was up for grabs too, but if you’re Vegan, just skip over that! And just have at your Mini Taco Bowls! Yes, my cravings are now appeased!

A few variations for your Mini Taco Bowls
  1. Mix and match the toppings so each mini taco bowl feels brand new.
  2. If using shredded cheese, add it last and place under the broiler for 1-2 minutes until the cheese melts. Top with fresh cilantro.
  3. Instead (or with) the guacamole, a touch of salsa ( my 5 min marinara also works) is amazing, especially when combined with the melted cheese option above.

Everyday can be Cinco de Mayo with these Mini Taco Bowls, made with wheat tortillas, the shells are baked, making them high fiber + low-fat!

Happy Cinco de Mayo everyone! Did you know that Cinco de Mayo is NOT the Mexico’s Independence day? A lot of people make that mistake, but it’s actually a commemoration of the day when Mexico won a battle against the French. Ironically, a century and a half later, all we remember is the food. Seriously guys, food ultimately wins. It’s the long con. Now go get your Taco ON!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Mini Taco Bowls

Created by Tina Dawson on May 3, 2017

Everyday can be Cinco de Mayo with these Mini Taco Bowls, made with wheat tortillas, the shells are baked, making them high fiber + low-fat!

  • Prep Time:20m
  • Cook Time:10m
  • Total Time:30m
  • Serves: 4
  • Yield: 12 mini taco bowls

Ingredients

For the shells

  • 4 wheat tortillas, quartered
  • Oil, for brushing
  • Salt, to taste

For the Guacamole

  • 1 avocado (flesh weighs 140g)
  • 2 tbsp. chopped shallots
  • 1 tbsp. chopped tomato
  • 1 garlic, mashed
  • 1 tbsp. cilantro
  • Generous squeeze of lemon juice
  • Salt, to taste

More toppings

  • 1/2 c cooked beans
  • 1 c iceberg lettuce, chopped
  • 1/2 c chopped onion
  • 1/2 c chopped tomato
  • 1/2 c corn kernels
  • 1/4 c cilantro, chopped
  • Sour cream (optional)
  • Shredded cheese (optional)

Instructions

Make the taco shells

  1. Preheat oven to 425°F/220°C.
  2. Press each tortilla quarter into a muffin cup. Brush/spray with vegetable oil and sprinkle a pinch of salt on each.
  3. Bake in the preheated oven at 425°F/220°C for 8-10 minutes. Keep an eye, the tips tend to burn a bit.
  4. Cool completely on a wire rack. Store in an air-tight container for a week. If it goes soft, it can be made crisp again in a 200°F/90°C oven.

Make the Guacamole

  1. In a bowl, mash the avocado flesh with a fork. Generously squeeze fresh lemon juice to prevent discoloration. Stir in the chopped onion, tomatoes, cilantro and the mashed garlic. Season with salt to taste.
  2. Cover and refrigerate for 30 minutes to let the flavors mature.

Assemble

  1. Place the tortilla shells, toppings and guacamole on the table. Assemble just when you are ready to eat. Make different combinations to make each taco a little bit more interesting.
  • Print
Everyday can be Cinco de Mayo with these Mini Taco Bowls. Made with wheat tortillas, the shells are baked, making them high fiber + low-fat! #taco #guacamole #mexicanfood #cincodemayo

You might also like

  • Charred Goat Cheese Queso FundidoCharred Goat Cheese Queso Fundido
  • Spicy Pumpkin Queso Fundido BowlSpicy Pumpkin Queso Fundido Bowl
  • Baked Churro Eclairs w/ Chocolate Custard fillingBaked Churro Eclairs w/ Chocolate Custard filling
  • Baked Paneer FlautasBaked Paneer Flautas
  • Sheet Pan Potato TacosSheet Pan Potato Tacos
  • My favorite Spicy GuacamoleMy favorite Spicy Guacamole

Filed Under: All Recipes, Appetizers, BAKED not Fried, Cuisines, Dips and Sides, Mexican Food, Table for two, Vegetarian Tagged With: guacamole, taco, tortilla

Previous Post: « Ginger and Cardamom Chai Cake
Next Post: Baked Masala Vada (Chickpea fritters) »

Reader Interactions

Comments

  1. Rae says

    May 5, 2017 at 12:38 pm

    Mmm tacos that probably aren’t messy to eat! These are idea for a buffet table, so people can make their own tacos to their liking.

    Reply
    • Tina Dawson says

      May 5, 2017 at 2:14 pm

      Nope, no mess whatsoever! And yes, the whole buffet table option works best for these…

      Reply
  2. Michelle | The Last Food Blog says

    May 5, 2017 at 12:37 pm

    What a great idea! I always have some leftover tortillas hanging around, this is such a great way to use them up, thank you! 🙂

    Reply
    • Tina Dawson says

      May 5, 2017 at 2:14 pm

      Sounds like a plan, Michelle! I hope you like them!

      Reply
  3. Luci's Morsels says

    May 5, 2017 at 11:56 am

    How fun are these?! What a perfect Cinco de Mayo recipe! I love how little these are. These would be perfect for appetizers, kids, or anyone! Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.

    Reply
    • Tina Dawson says

      May 5, 2017 at 2:12 pm

      Thanks so much Luci! I’m glad you like them!

      Reply
  4. April J Harris says

    May 5, 2017 at 11:45 am

    It’s so disappointing when you are hoping to enjoy something and you end up stressed – but you definitely saved the day when you got home! Your Mini Taco Bowls are so cute, and I love how easy they are to make. The fillings you used look scrumptious.

    Reply
    • Tina Dawson says

      May 5, 2017 at 2:13 pm

      Thanks a lot April! Yeah, it was really disappointing! But I think I have it in my to go back once, during the day and give them another chance to impress…

      Reply
  5. Renee says

    May 5, 2017 at 11:25 am

    Ahh I hate when something doesn’t live up to the hype….these taco bowls on the other hand look absolutely delish!

    Reply
    • Tina Dawson says

      May 5, 2017 at 2:13 pm

      Thanks Renee!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tina Dawson Profile Picture

Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe to Email Newsletter

5 Ingredients or Less Ebook Cover

The Blank Canvas Store - Food Photography Backgrounds and Props Store

BUY CUSTOM FOOD PHOTOGRAPHY BACKGROUNDS + PROPS

Don’t Miss These!

VEGAN Pumpkin Shaped Rolls

VEGAN Pumpkin Shaped Rolls

Caramelised Onions in a plate

Caramelized Onions

VEGAN Iced Mocha Latte on wooden plate with coffee beans strewn on table

VEGAN Iced Mocha Latte

Raspberry Iced Tea

Raspberry Iced Tea

Dairy-free Mocha Hazelnut Cappuccino

[V] Mocha Hazelnut Cappuccino

Puff Pastry Voodoo dolls on a table with Halloween things

Puff pastry Voodoo Dolls

Copyright © 2023 · LOVEISINMYTUMMY · PRIVACY POLICY · CONTACT · StudioPress Themes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Learn More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT