Bite Size Taco Boats

2016-10-05
  • 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!

Ingredients

  • 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

Method

Step 1

1. Preheat oven to 350 degrees.

Step 2

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)

Step 3

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.

Step 4

4. Fill half-baked cups with 1-2T of black beans.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

8. Enjoy!

 

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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Comments (2)

  1. posted by Lochlan Stuart on October 7, 2016

    Can’t find the recipe on this posting. Am I missing something??

      Reply

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