The recipe features a homemade guacamole as its centrepiece, made from ripe avocados, red onion, minced garlic, fresh tomato, cilantro, and lime juice, seasoned with salt and pepper.
The guacamole mix, which can be adjusted for creaminess and flavour, is the filling for small tortilla cups, crisped in the oven. The taco cups are then topped with a dairy-free sour cream alternative and vegan cheese shreds, offering a delicious blend of flavours and textures. Optional extra cilantro can be used for garnish, adding a fresh touch to these bite-sized treats. This recipe caters to various dietary preferences, making it a versatile option for gatherings.
Guacamole-Filled Taco Cups: A Vegan Appetiser Delight
Servings: 12
Ingredients:
- x2 Large Avocados
- Ripe x1 Small Red Onion
- 2 tsp of Minced Garlic
- Minced x1 Medium Tomato
- Diced Fresh Cilantro
- 1 tbsp of Lime Juice
- Salt and Pepper
- 12 Small Tortilla Cups
Toppings:
Method:
1. Cut the avocados in half & scoop the avocado into a mixing bowl.
2. Mash the avocado with a fork until you reach your desired level of creaminess.
3. Add the finely chopped red onion, minced garlic, diced tomato, chopped cilantro, and lime juice to the mashed avocado. Mix well.
4. Season the guacamole with salt and pepper to taste. Adjust the seasonings as needed.
5. Cover the guacamole mix and refrigerate until you’re ready to assemble the cups.
Assembling Taco Cups:
1. Place the circle tortilla’s into a cupcake tray, spray with spray and place in oven at 180°C until crispy brown.
2. Once cooled, take the small tortilla cups and fill each one with a spoonful of the prepared guacamole mix.
2. Drizzle a dollop of DFDU Sour Cream Style & Tasty Style Shreds on top of each taco-filled cup.
3. Optionally, garnish with extra chopped cilantro.
