Under 30 minutes
Under 30 minutes
Ingredients
for 12 cups
- nonstick cooking spray, for greasing
- 3 large flour tortillas
- ¾ cup red cabbage coleslaw (75 g)
- ¾ cup cucumber (115 g), diced and peeled
- ¼ cup mexican crema (60 g), or plain yogurt
Nutrition Info
- Calories 76
- Fat 3g
- Carbs 9g
- Fiber 0g
- Sugar 3g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
- Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
- Press a tortilla square into each cup of the prepared muffin tin.
- Bake for about 10 minutes, until the edges of the tortillas are golden brown. Let cool for 5 minutes.
- Fill each cup with 1 tablespoon of coleslaw and 1 tablespoon of diced cucumber and top with 1 teaspoon of crema.
- Enjoy!
Ingredients
for 12 cups
- nonstick cooking spray, for greasing
- 3 large flour tortillas
- ¾ cup red cabbage coleslaw (75 g)
- ¾ cup cucumber (115 g), diced and peeled
- ¼ cup mexican crema (60 g), or plain yogurt
Nutrition Info
- Calories 76
- Fat 3g
- Carbs 9g
- Fiber 0g
- Sugar 3g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
- Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
- Press a tortilla square into each cup of the prepared muffin tin.
- Bake for about 10 minutes, until the edges of the tortillas are golden brown. Let cool for 5 minutes.
- Fill each cup with 1 tablespoon of coleslaw and 1 tablespoon of diced cucumber and top with 1 teaspoon of crema.
- Enjoy!
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