Mini Taco Salads
Servings Prep Time
30pieces 15mins
Cook Time
30mins
Servings Prep Time
30pieces 15mins
Cook Time
30mins
Ingredients
Taco Seasoning
Taco Salad
Instructions
Taco Shells
  1. Preheat your oven to 375 degrees. Cut 5 – 1 inch slits equal distance around into your tortilla. Place them into your muffin pans by folding them in with the slits to create little cups. Bake them in the oven for 15 minutes until them are golden brown.
Taco Meat
  1. Cook the ground turkey meat in a large skillet over medium heat until it is no longer pink. When cooked, drain the fat from the pan, add all the seasoning mix ingredients and 1/4 cup of water. Stir well and simmer over low heat for 15 minutes.
Taco Salad
  1. Put a large pinch of lettuce in the bottom of the your shell cups. Top with the turkey meat, sprinkle with cheese. Then add 1 teaspoon of salsa and guacamole and drizzle with the crema. Garish with the queso fresco and fresh radishes!
Recipe Notes

My taco seasoning mix is for 2 pounds of ground turkey, if you are using ground beef I would use less salt.

If you have an empty squirt (squeeze) bottle, fill it with your crema and use that to drizzle it over the taco salad.