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!
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!
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.
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!
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.
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.
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Leave a Reply