How was everyone’s Christmas? Hopefully everyone had a good one and was able to enjoy it to some degree with every thing going on. Well time to dig back in and start on some cool (Non-Christmas) recipes lol. Today I am making some Mini Chipotle Tacos. These are a cool little taco you can make as an appetizer or as part of a main course. They are easy to make and even easier to tweak, add or take out an ingredient to make them your own version. I know you guys will totally love these, so when you do go ahead and make them be sure to take a pic and post it to my Facebook page or on Instagram and tag me!
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Mini Chipotle Tacos
Ingredients
Tacos:
- 1 lb. Ground Beef
- 1 Onion Chopped
- 2 tsp. Chipotle Chili Powder
- 2 tsp. Paprika
- 1-1/2 tsp. Cumin
- 1 tsp. Garlic Powder
- 1/2 tsp. Red Pepper Flake
- 1/2 tsp. Oregano
- 12 Soft Shell Mini Street Tacos
- salt
- Mexican Cheese Blend Shredded
Cilantro Lime Sauce:
- 1 Cup Sour Cream
- 3/4 Cup Cilantro Finely Chopped
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/4 Cup Pickled Jalapeños chopped
- 2 Tbsp. Pickled Jalapeño Brine
- 2 Limes Juiced
- Salt
Instructions
- Preheat your oven to 425˚.
- In a large pan/skillet add the ground beef and onion until beef is browned. Drain and return to pan.
- Add in Chipotle Chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, salt and about 3/4 Cup of water. Bring to a simmer reduce heat and allow to cook for about 10 minutes and sauce has thickened. Remove from heat.
- Bake soft shells for about 5 minutes in oven. Once done backing spoon in meat mixture fold in half and top with cheese. Place back in oven and allow the to cook for another 10 minutes until shells are crispy and cheese is melted.
- While tacos are baking mix all ingredients for the sauce together. Along with any other toppings you would like.
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