Bite Size Taco Boats2016-10-05
- Servings : 1
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Man I love Mexican food.
This weekend I visited one of my favorite local Mexican restaurants and it was a blast. Such a blast in fact, I did not want the party to stop. So that very next day, I ran to grocery store for some corn tortillas and the fiesta continued.
The best thing about these tiny taco boats (taco dingys?)..aside from the whole edible-bowl-less-dishes thing..is that you can fill them with whatever combo of ingredients you want. For example, one may decide to pump up their bowl with the addition of brown rice – or decide to ditch the beans and add baked tofu or cauliflower to the mix. The possibilities are limitless!
As far as the salsa goes, you can find a good pico de gallo at your local supermarket or make it homemade. I made mine beforehand using a simple combo of onions, tomatoes, yellow peppers, jalapenos, cilantro, and a bit of lime juice & salt and pepper.
And the spicy tahini taco sauce will tie whatever you decide to put in your taco boat together beautifully. For a light drizzle, this sauce packs some seriously titanic-sized flavor.
But enough taco bout these babies, go out and try ’em for yourself!
- 3 small corn tortillas
- 1/2 cup black beans
- 3-4 T Salsa Fresca (pico de gallo)
- 3 T olive oil
- 2 T tahini
- 3 T lemon juice
- 1/2 t minsed garlic
- 3 T hot sauce (I used Franks)
- 1/2 t ground cumin
- 1/8 t salt
1. Preheat oven to 350 degrees.
2. Lightly coat both sides of the soft corn tortillas with olive oil. Cut one slit in each tortilla to the center of the tortilla. Using that slit, create a cone shape and place each one in an its own cup of a muffin pan. (*Note: To create an even sturdier taco cup, double up the tortillas in each muffin hole)
3. Bake tortilla cups in the oven and remove after 4 minutes.(*longer if cups are doubled up) Tortilla’s should be slightly crispy but not fully baked.
4. Fill half-baked cups with 1-2T of black beans.
5. Pop cups back in the oven for an additional 4-6 minutes. (*Longer if cups are doubled up) Once shells are crispy but not burned, remove from oven and set aside.
6. Time to prepare the spicy tahini sauce: In a bowl, add minced garlic, lemon juice, tahini, hot sauce, cumin, salt, and 2 T of olive oil and whisk until fully combine.
7. Back to the taco cups: Top each mini taco bowl with salsa fresca, a drizzle of spicy tahini sauce, and an optional sprinkle of fresh cilantro.
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