Mini Tacos Recipe

Make the sauce

In a medium bowl or food processor combine 1 cup mayonnaise, 1 tsp minced adobo chipotle pepper, 2 tbs Greek yogurt, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Blend or whisk until smooth and homogeneous. Taste and adjust heat or salt (add another 1/2 tsp adobo or a pinch of sugar if needed). Chill in refrigerator while preparing other components (at least 10 minutes).

Prepare the salsa

In a bowl combine 1 cup finely diced tomatoes, 1/4 cup finely diced red onion, 1/2 tsp minced jalapeño (adjust to heat preference), 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently and let sit for 5–10 minutes to allow flavors to meld. Taste and adjust seasoning.

Warm and crisp tortillas

Heat a large nonstick skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Working in batches (3 tortillas per batch), place 3 tortillas in the pan, cook 30–45 seconds until underside is warm and beginning to blister, flip and cook another 20–30 seconds. For slightly crisp edges, press gently with a spatula so they crisp up 10–20 seconds per side. Transfer warmed tortillas to a plate lined with paper towel and keep warm in a low oven (100–110°C / 210–225°F) while you finish remaining batches.

Assemble mini tacos

Divide tortillas into sets of three to make three mini tacos per serving (9 tortillas total makes 3 servings). On each warm tortilla, spread about 1 heaping tablespoon of chipotle sauce. Sprinkle about 1 1/2 tablespoon shredded cheese over the sauce. Top with 1–2 tablespoons tomato salsa. Add a small pinch of chopped cilantro. If using, add a dollop (about 1 tsp) of sour cream or a few strips of pickled red onion. Repeat for remaining tortillas.

Finish and serve: Arrange three mini tacos per plate. Serve immediately with lime wedges for squeezing and extra chipotle sauce on the side. Leftover sauce and salsa can be refrigerated in separate airtight containers for up to 3 days.