Mini Taco Board
Why should tacos be limited to just Tuesdays? I mean, sure, Taco Tuesday is an amazing idea when meal planning; however, we all know that the best-laid plans of mice and men often go awry. Regardless, if Taco Tuesday is your thing, don’t let anyone tell you differently.
That is why this Mini Taco Board is the best way to honor Taco Tuesday or Taco Any-day. This Mini Taco Board puts a twist on taco night but is also a great recipe when hosting a party. This is one of my favorite mini taco recipes – and I think you’ll see why!
Speaking of good food to share with others, be sure to check out my Pressure Cooker Walking Tacos. Fast, simple, and delicious!
Easy Mini Tacos Recipe
I love a good recipe that is simple to make! When it comes to mini tacos, this is one of my favorite ways to whip them up!
This recipe makes 24 tacos, so it’s great for a party or a big family meal!
Mini Tacos Ingredients:
- 1 pack of white corn tortillas (street taco size, 24 ct)
- 2.5 lbs of ground beef
- 2 packets of taco seasoning (I have an amazing homemade taco seasoning that is perfect to use for this recipe!)
- spray oil – olive or canola
Toppings:
- Shredded Lettuce
- Shredded Cheese
- Tomato, diced
- olives, sliced
- sour cream
- salsa
- mashed avocado
- hot sauce
- cilantro
- lime wedges
- red onion, sliced
- corn, canned fiesta style
How to make a Mini Taco Board
It’s like a charcuterie board but with tacos! If this is a dream, don’t pinch me!
1) Prep your toppings and place them in small dishes that will fit on your serving tray.
2) Preheat the oven to 350F. Place your muffin pans upside down on the counter. Place the corn tortillas between the cups so that they look like taco shells.
Spray with oil and place in the oven on the top rack. Bake for 7-8 minutes or until crispy. Remove from the oven and set aside until ready to fill.
3) While the taco shells cook, place the ground beef and taco seasoning into a large hot skillet on the stove. Mix so that the seasoning is blended in. Brown the meat until it is cooked through.
4) Use a spoon to fill each taco shell with meat.
5) Finally, assemble your taco board.
Tips for Making and Serving Mini Tacos
Arrange the bowls for toppings in the center of the tray. Place the largest bowl on first and the smallest bowl on last.
Place the tacos on the tray so that they are lining the outside of the serving tray.
Fill any large gaps between the tacos with cilantro.
Arrange hot sauce jars so that they rest in the gaps on the tray. You want one hot sauce on each side.
Last, fill any remaining open spaces with slices of red onions and lime wedges. Serve and enjoy!
Variations
If you don’t want to use beef, you can turn this into a mini chicken tacos recipe. You can also use pulled pork or any other type of meat for that matter. However, I haven’t tried fish with this specific mini taco board recipe.
Save yourself some time and buy shredded lettuce that is already shredded! This way, you don’t have to use any prep time to worry about cutting up a big head of lettuce.
Can I make this mini tacos recipe vegetarian?
You can use whatever ingredients you want for this simple taco recipe. Leave out the meat and add more veggies. It’s really as easy as that! I’ve actually used chickpeas for this recipe and they turned out great!
How do I store mini taco shells?
If you prep the shells and have some leftovers or want to save some for later, you can! All you need to do is let them cool down all the way and then store them in an airtight container.
They don’t have to be stored in the fridge. A container with a lid at room temperature is just fine.
What are the most popular taco toppings?
While the options for taco toppings are never-ending, here are some that are the most popular to use:
- Shredded lettuce
- onions
- sour cream
- shredded cheese
- cilantro
- diced jalapenos
- black beans
- salsa
- queso
- avocado/guacamole
Don’t forget that you can add hot sauce or other hot spices to make your very own tacos as spicy as you want them!
How far in advance can I make these mini taco appetizers?
You can brown the beef ahead of time and also clean, prep, and cut up any taco toppings that you plan on using.
I don’t recommend prepping the taco shoes too far in advance because you want them to be hot and crispy for that crunch.
How do I serve a taco board?
Once you fill the board, it’s all about setting it out on the table and letting people dig in and grab what they want.
Just be ready – the tacos are going to go fast!
You can also have a separate section that is for people that don’t want to eat their taco ingredients with a shell. Some might just want to have a taco bowl full of their favorite flavors, and that’s totally fine, too!
More Easy Dinner Recipes
Mini Taco Board
You'll love this simple mini taco board! Perfect for a party!
Ingredients
- 1 pack of white corn tortillas (street taco size, 24 ct)
- 2.5 lbs ground beef
- 2 packets of taco seasoning
- spray oil, olive, or canola
Toppings:
- Shredded Lettuce
- Shredded Cheese
- Tomato, diced
- olives, sliced
- sour cream
- salsa
- mashed avocado
- hot sauce
- cilantro
- lime wedges
- red onion, sliced
- corn, canned fiesta style
Instructions
1) Prep your toppings and place them in small dishes that will fit on your serving tray.
2) Preheat the oven to 350F. Place your muffin pans upside down on the counter. Place the corn tortillas between the cups so that they look like taco shells. Spray with oil and place in the oven on the top rack. Bake for 7-8 minutes or until crispy. Remove from the oven and set aside until ready to fill.
3) While the taco shells cook, place the ground beef and taco seasoning into a large hot skillet on the stove. Mix so that the seasoning is blended in. Brown the meat until it is cooked through.
4) Use a spoon to fill each taco shell with meat.
5) Finally, assemble your taco board.
-Arrange the topping bowls in the center of the tray. Place the largest bowl on first and the smallest bowl on last.
-Place the tacos on the tray so that they are lining the outside of the serving tray.
-Fill any large gaps between the tacos with cilantro.
-Arrange hot sauce jars so that they rest in the gaps on the tray. You want one hot sauce on each side.
-Last fill any remaining open spaces with slices of red onions and lime wedges. Serve and enjoy!
