Loaded Mini Taco Bowl

Appetizers For Chefs

Loaded Mini Taco Bowl


  • 12 EA Mini beef taco, prepared, fried
  • 2 oz Green lettuce, shredded, prepared
  • 3 oz Cheddar cheese blend, shredded
  • 1 oz Hot sauce, prepared
  • 1 oz Pickled jalapeño, sliced, prepared
  • 2 oz Traditional Guacamole
  • 1/2 Tbsp Cilantro, fresh, chopped
  • Guacamole with Pico de Gallo
  • 2 EA Avocados From Mexico, whole, fresh
  • 1 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 1/4 c Pico de Gallo Salsa, fresh
  • Pico de Gallo
  • 5 oz Roma tomatoes, diced small
  • 3 oz Yellow onion, diced small
  • 1 oz Jalapeño peppers, minced
  • 1 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 Tbsp Cilantro, fresh, chopped fine


    Pico de Gallo
  1. Place all ingredients into a mixing bowl and gently toss to evenly coat.
  2. Place in container with lid and refrigerate until needed for up to 24 hours.
    Guacamole with Pico de Gallo
  1. Remove stem and cut avocado in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart.
  3. Remove the pit and scoop out the pulp from the avocado into a large bowl.
  4. Gently mash avocados with lime juice and salt.
  5. Transfer guacamole to a mixing bowl and gently fold in pico de gallo. Serve as needed.
    Loaded Mini Taco Bowl
  1. Place prepared mini tacos into serving dish.
  2. Sprinkle with lettuce and drizzle with cheese sauce and hot sauce. Garnish with jalapeños.
  3. Place a scoop of fresh guacamole onto the center of the dish and sprinkle with cilantro. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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