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Coleslaw Cucumber Taco Cups

by Gwenaelle Le Cochennec featured in Mini Tacos Bowls

Under 30 min

Under 30 min

Ingredients

for 12 cups

  • nonstick cooking spray, for greasing
  • 3 large flour tortillas
  • ¾ cup
    red cabbage coleslaw (75 g)
  • ¾ cup
    cucumber, diced and peeled (115 g)
  • ¼ cup
    mexican crema, or plain yogurt (60 g)

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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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