Fresh and Simple Mini Taco Cups

The other day I was going to tell you about these fun little taco cups, but I got distracted by this Lime Cheesecake. I'm sure you can completely understand that feeling!

Today though I'm going to stay focussed, because I really think you need these in your life.

OK, 'need' might be a bit strong, but I do think you should try them.

I spotted this idea on Pinterest and was instantly convinced, as I am by anything miniature that can be served as an appetiser. It's a weakness.

It helped that our freezer has been full of wonton wrappers ever since I became obsessed with making potstickers, and I've been dying to try out other ways of using them. So far we've tried using them for nachos (a surprising hit!) and these taco cups, but I also want to try them for mozzarrella sticks, pizza rolls and as a vehicle for eating way more spinach dip than even I could pretend is healthy. I'll keep you posted in our adventures in wonton wrappers as we experiment!

For now though, let me tell you about these.

Really, once you've made the cups, it's just a question of choosing your favourite meat filling and toppings- the possibilities are endless! We wanted to keep things fresh and simple for our first try, but we definitely plan on doing a buffalo chicken version, a bbq pork version and a lamb version sometime soon. Our fresh and simple filling of choice was taco spiced shredded beef, topped off with creamy avocado and cool sour cream with chives. Fresh and simple perfection.

Mini Taco Cups
Inspired by Tracey's Culinary Adventures

Ingredients
Wonton wrappers (as many as you need)
Olive oil
Salt
Shredded cooked meat (we had shredded beef, but you could use chicken or anything you have!)
Taco Seasoning (1 tblspn for every 500g meat used)
Avocado, finely diced
Sour cream
Chives

You will need
A muffin tin (preferably a mini one, but you could use a regular one- they'll just be a bit flatter!)

Directions

1) Preheat your oven to oven to 190c/ 170c fan/ 375f/ Gas 5.

2) Brush both sides of each wonton wrapper lightly with olive oil, and then season lightly with salt.

3) Put each wrapper into the individual wells of your muffin tin, pushing them in as much as possibe (my mini muffin tin comes with a stamper which is perfect for this!). Bake for about 10 minutes, or until the wonton cups are golden. Ours did puff up a little bit, which we didn't mind, but if you'd prefer a deeper cup then you could use baking beads to weight it down and stop this happening.

4) While the wrappers are baking, put a little bit of oil in a pan over a medium heat and add your shredded meat and taco seasoning. Cook for a few minutes until the meat is heated through and well seasoned.

5) Fill each cup with a heaped tspn of the shredded meat, top with some diced avocado and a dollop of sour cream and then garnish with some snipped chives. Then devour.

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