Bite Size Taco Boats

BY : PUBLISHED : October 5th, 2016 UPDATED: August 5th, 2022

Man, I love Mexican food.

Jump to Recipe      

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 the 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!

Mini taco boats in a muffin tin.

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!

FullSizeRender 17 e1475679906386 1

Bite Size Taco Boats

Lauren Bossi
I love making mini food! You can fill each one with different fillings and toppings to get your fill.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 1 serving
Calories 834 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 3 small corn tortillas
  • ½ cup of black beans
  • 3-4 Tablespoons of Salsa Fresca (pico de gallo)
  • 3 Tablespoons of olive oil
  • 2 Tablespoons of tahini
  • 3 Tablespoons of lemon juice
  • ½ teaspoon of minced garlic
  • 3 Tablespoons of hot sauce (I used Franks)
  • ½ teaspoon of ground cumin
  • teaspoon of salt

Instructions
 

  • Preheat oven to 350 degrees.
  • 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)
  • 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.
  • Fill half-baked cups with 1-2T of black beans.
  • 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.
  • 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.
  • 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.

Notes

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!

Nutrition

Calories: 834kcalCarbohydrates: 65gProtein: 16gFat: 61gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 37gSodium: 1912mgPotassium: 689mgFiber: 14gSugar: 5gVitamin A: 252IUVitamin C: 59mgCalcium: 163mgIron: 5mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

 

More

About Lauren Bossi

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.

View all posts by Lauren Bossi

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating




BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals

FREE EMAIL BONUS

Plantbased on a budget Logo
Share to...