Taco Cups Recipe

Ingredients

Scaled for your household (16 portions) · original serves 16

• Tortillas16
• Chicken thigh fillets1¼ lb
  diced)
• Olive oil1 tbsp
• Mexican Spice Mix3 tbsp
• Red onion1
• Garlic cloves4
• Sweet Corn½ cup
• Tomatoes1⅔ cup
  Original recipe breakdown · used in multiple steps

  • 1/2 cups tomatoes (diced)
  • 1 1/4 cups cherry tomato (cut into 6)
• Tomato puree (paste)1 tbsp
• Cooking cream3 tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • 3 tbsp light cream cheese.
  • light sour cream
• Salt½ tsp + 1
  Original recipe breakdown · used in multiple steps

  • 1/2 tsp salt
  • 1 pinch salt and pepper
• Avocado1
• Jalapeno1
• Coriander bunch¼ cup
• Lime½
• Mozzarella1¼ cup
• Grated cheddar1¼ cup

Method

1. 1

   In a bowl, stir in all the pico de gallo ingredients; then mix to mix together. Reserve in the fridge.

2. 2

   In a separate bowl, stir in the diced chicken, Mexican spice mix,; then olive oil. Mix well to completely coat the chicken.

3. 3

   Spray a large pan with oil; then heat on medium-high heat. stir in the chicken and cook until browned and almost cooked through.

4. 4

   Stir in the sliced red onion; then minced garlic to the pan. mix and cook for 2 more minutes until the onions are tender.

5. 5

   Mix in the diced tomatoes, sweet corn, tomato paste, light cream cheese,; then a pinch of salt and pepper. Cook for 2 to 3 minutes until the sauce coats the chicken and thickens, then reserve.

6. 6

   At this stage, if you are going the classic route, grab a 12-hole muffin tray. Gently press one mini flour tortilla into each hole, folding the edges slightly so it naturally forms a bowl shape.

7. 7

   Stir in a small pinch of cheese to the bottom of each tortilla cup, then spoon in the meat filling,; then finish with a bit more cheese on top.

8. 8

   If you are making the low-carb version, slice the tops off your capsicums; then scoop out the seeds inside. Place them on a baking tray, season with a little olive oil, salt, and pepper, and pre-bake them at 400°F (200°C) for about 15 minutes to soften them up.

9. 9

   Remove the capsicums from the oven. stir in a small amount of cheese to the bottom of each one, fill almost to the top with the meat mixture,; then stir in more cheese on top.

10. 10

    Bake the filled tortilla cups; then the filled capsicum cups in the oven at 400°F (200°C) for about 13 minutes, until the cheese is completely melted and the tortillas are golden brown and crisp.