Description
These Mini Phyllo Tacos are a delightful appetizer combining crispy, buttery phyllo shells with savory, seasoned ground chicken or beef. Perfect for parties or flavorful fun, they offer a creative bite-sized twist on traditional tacos topped with cheese, lettuce, tomatoes, sour cream, and fresh cilantro.
Ingredients
Phyllo Shells
- 15 sheets phyllo dough, thawed
- 6 tablespoons unsalted butter, melted
Filling
- 1 pound ground chicken or beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons taco seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
Toppings
- Shredded lettuce
- Diced tomatoes
- Sour cream or Greek yogurt
- Chopped fresh cilantro (optional)
Instructions
- Prepare Phyllo Shells: Preheat the oven to 375°F and lightly grease a mini muffin tin. Cut phyllo sheets into 4-inch squares. Brush one square lightly with melted butter, layer a second square at a slight angle on top, then a third. Gently press the layered phyllo into the muffin tin cups to form taco shell shapes. Repeat for all sheets and bake for 8-10 minutes until golden and crisp. Remove and let cool.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the diced onion until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add ground meat, breaking it up, and cook until browned and fully cooked, about 7-8 minutes. Stir in taco seasoning, smoked paprika, cumin, salt, and black pepper. Cook for another 2 minutes to blend flavors.
- Assemble Tacos: Spoon the warm meat mixture into the cooled phyllo shells. Sprinkle shredded cheese over each and return to the oven for 3-4 minutes until cheese melts.
- Add Toppings and Serve: Remove from oven and top each mini taco with shredded lettuce, diced tomatoes, a dollop of sour cream or Greek yogurt, and chopped cilantro if using. Serve immediately for best texture.
Notes
- Phyllo shells can be baked up to one day in advance and stored airtight for convenience.
- For a vegetarian version, substitute the meat with seasoned black beans or lentils.
- Serve immediately after assembling for maximum crispness of shells.
