Taco Tasting Menu
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. Dice the tomatoes and avocado, and thinly slice the red onion.
2
Heat half of the olive oil in a skillet over medium heat. Sauté one portion of the chopped onion until translucent.
3
Add the ground beef and cook over medium heat for 6-7 minutes, or until fully cooked and lightly browned.
4
Stir in the garlic, 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of chili powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for an additional 5 minutes.
5
In another skillet, heat the remaining olive oil and sauté the second portion of chopped onion.
6
Add the ground chicken and cook for 5-6 minutes, or until fully cooked.
7
Stir in the remaining garlic, tomato paste, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 5 minutes.
8
Heat the black beans in a small saucepan until creamy.
9
Warm the mini corn and flour tortillas in a dry skillet or oven.
10
Fill the mini corn tortillas with the seasoned ground beef, then top with grated cheddar cheese, diced tomatoes, and sour cream.
11
Fill the mini flour tortillas with the chicken filling, then add shredded iceberg lettuce, sliced red onion, and diced avocado.
12
For the black bean tacos, spread the mini corn tortillas with black beans, then sprinkle with fresh cilantro and lime juice.
13
Serve the mini tacos on a large platter, garnished with fresh cilantro and lime wedges.
