Mini Taco Cups

These easy-to-make mini taco cups are the perfect party food or quick meal. They're made with a simple almond flour crust that's crispy and flavorful, and they can be filled with your favorite taco fillings. You can make them ahead of time and reheat them when you're ready to serve. They're also a great way to use up leftover taco meat.

I first came up with this recipe when I was looking for a healthier alternative to traditional taco shells. I wanted something that was gluten-free, low-carb, and still had a great flavor and texture. I experimented with different ingredients and proportions until I came up with this recipe, which I think is the perfect balance of crispy, flavorful, and healthy. I've made these mini taco cups for parties, potlucks, and even just for a quick meal for myself, and they've always been a hit. They're so easy to make and so versatile, and I'm sure you'll love them as much as I do.

Prep time: 15 | Cook time: 12 | Serves: 6

Ingredients

• 1 cup almond flour
• 1/2 cup grated mozzarella cheese
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 tablespoon olive oil
• Your favorite taco fillings (meat, cheese, lettuce, tomatoes, onions, etc.)

Instructions

1. Preheat your air fryer to 375°F (190°C).
2. In a medium bowl, combine the almond flour, mozzarella cheese, salt, and water. Stir until well combined.
3. Form the dough into 12 small balls.
4. Press each ball into a greased muffin tin, forming a cup shape.
5. Brush the cups with olive oil.
6. Air fry for 10-12 minutes, or until golden brown and crispy.
7. Remove from the air fryer and let cool for a few minutes before filling with your favorite taco toppings.

Why It Works

• The almond flour crust is gluten-free, low-carb, and has a great flavor and texture.
• The mini taco cups are easy to make and can be filled with your favorite taco fillings.
• They can be made ahead of time and reheated when you're ready to serve.
• They're a great way to use up leftover taco meat.