These little tacos were my favorite part of our Anti-Super Bowl Party. Not only were they absurdly delicious (I ate six), they were also beyond adorable. We went with ground turkey, pico, guacamole cream and some hot sauce, but you could try any variety – from bacon and eggs to vegetarian. The real showstopper is the tiny baked taco shell, the fixins are just the happy on top.

3 Bite TacosEveryone's favourite dish gets a mini facelift (literally)
prep time
cook time
total time
Serves 12Ingredients
  • 8 flour tortillas
  • Coconut or Olive Oil Spray
  • 1/2 pound ground turkey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup water
  • pre-made guacamole (or recipe for our best ever guac)
  • 1/4 cup sour cream
  • 1 container pico de gallo
  • hot sauce
Instructions
  1. *You need a flat wire roasting rack and a cookie sheet to make the taco shell.
  2. Preheat your oven to 400.
  3. Using a 2" cookie cutter, cut out your taco shells from your flour tortillas. You should get 3 shells per tortilla. Always a good idea to make more in case you end up with a few broken shells.
  4. Place your roasting rack on top of your cookie sheet.
  5. Spray both sides of your taco shells with olive oil or coconut oil.
  6. Gently fold your shell into the shape of a taco and place in between the grates of your rack. The bottom should be touching the cookie sheet, the top should be sitting between two grates.
  7. Bake for 10 minutes, watching closely so they don't burn. Before removing, gently check to make sure they have crisped up.
  8. Remove and let cool entirely.
  9. Meanwhile, brown your ground turkey.
  10. Once browned, add cumin, chili powder, garlic powder, water, salt and pepper. Stir to combine and let simmer for about 10 minutes until water has evaporated.
  11. In a small bowl, blend your guacamole and your sour cream.
  12. To assemble tacos, start with turkey. Top with pico de gallo, then guacamole and lastly hot sauce.
  13. Serve immediately.
  14. *If making the night before, keep all ingredients separate in the fridge. Taco shells will keep at room temp. When you're ready to serve, warm the meat in a skillet or in the microwave.