Ground beef, bacon, avocado cream sauce, red onions and jalapeños top these simple, delicious and gluten free mini tacos made in only 15 minutes!
It’s Taco Tuesday and only two days away from the blogs 2 year blogiversary party where these delicious Mini Tacos will be served!
Fernanda Peimbert, the chef at Bailiwick where the party will be hosted, asked what kind of hors d’oeuvres I’d like served at the event. I told her light, fresh and gluten free!
This is the first of four recipes she created for the party that I’ll be sharing with all of you!
I shot the images above during a tasting last week at Bailwick, then I came home and re-created the dish.
While Fernanda used pickled red onions, I used raw red onions and pickled jalapeños instead.
To be completely honest, I liked her pickled red onions better than my raw red onions, but I did like the addition of pickled jalapeños on mine!
For those of you making the dish at home, you can try either the raw or pickled red onions and decide for yourself which you like best!
Mini Tacos Ingredients
- 1 lb ground beef
- 1/2 cup chopped bacon (approximately 4 slices)
- 2 cups round corn tortilla chips
- 1/4 cup diced red onion (raw or pickled)
- 1/4 cup pickled jalapeños (diced)
- 3 tbsp fresh parsley
Avocado Cream Sauce Ingredients
- 1 avocado
- 1 lemon (juiced)
- 1 tbsp fresh parsley
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
Add the bacon to a large skillet over medium-high heat. Depending how crispy you want the bacon cook for 2-5 minutes, then add the ground beef.
While the meat is cooking prepare the avocado cream sauce by adding the avocado, lemon juice, cumin, salt, pepper and 1 tbsp parsley to a blender or food processor and puree.
Once the meat is cooked, drain the grease and get ready to prepare the mini tacos!
Place the ground beef bacon mixture onto the corn tortilla chips then top with the chopped red onion, jalapeño, avocado cream sauce and a sprig of fresh parsley.
Voila “Mini Taco Tuesday” is born!
Mini Tacos with Avocado Cream Sauce
Ground beef, bacon, avocado cream sauce, red onions and jalapeños top these simple, delicious and gluten free mini tacos made in only 15 minutes!
Ingredients
Mini Tacos
- 1/2 cup chopped bacon approximately 4 slices
- 1 lb ground beef
- 2 cups round corn tortilla chips
- 1/4 cup diced red onion raw or pickled
- 1/4 cup pickled jalapeños diced
- 3 tbsp fresh parsley
Avocado Cream Sauce
- 1 avocado
- 1 lemon juiced
- 1 tbsp fresh parsley
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Add the bacon to a large skillet over medium-high heat.
Cook for 3-4 minutes, then add the ground beef.
- While the meat is cooking prepare the avocado cream sauce by adding the avocado, lemon juice, cumin, salt, pepper and 1 tbsp parsley to a blender or food processor and puree.
- Once the meat is cooked, drain the grease and get ready to prepare the mini tacos.
- Place the ground beef bacon mixture onto the corn tortilla chips then top with the chopped red onion, jalapeño, avocado cream sauce and a sprig of fresh parsley.
