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MealDinnerTacos & BurritosLow-FatLow-SugarLow-CalorieSummerPartyBakingSnacksAppetizersUnder 30 MinutesEasy5 Ingredients or LessVegetarianLow-CarbHealthyMexican

Coleslaw Cucumber Taco Cups

featured in Mini Tacos Bowls

Cool and refreshing, these taco cups are the perfect summer snack. Filled with crisp cucumber and tangy coleslaw, these cups are a guaranteed crowd-pleaser.

Gwenaelle Le Cochennec
Tasty Team
92% would make again

Under 30 minutes

Coleslaw Cucumber Taco Cups

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

  1. Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  2. Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
  3. Press a tortilla square into each cup of the prepared muffin tin.
  4. Bake for about 10 minutes, until the edges of the tortillas are golden brown. Let cool for 5 minutes.
  5. Fill each cup with 1 tablespoon of coleslaw and 1 tablespoon of diced cucumber and top with 1 teaspoon of crema.
  6. Enjoy!
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Coleslaw Cucumber Taco Cups