I was recently assigned to bring snacks for my chorus rehearsal, which is generally held on Tuesday evenings. In honor of “Taco Tuesday”, I decided to bring a ‘taco-inspired’ dish instead of the traditional veggie tray, fruit platter or collection of bite size desserts. Keeping it guilt-free, mini taco cups were right up my alley! If you’re a fan of tacos or searching for the perfect party appetizer that’s both healthy and delicious, here’s a recipe you must try.
What You Need
- 24 wonton wraps
- 1 pound of lean ground turkey
- 1 packet of taco seasoning mix*
- 1⁄2 cup of high-quality salsa
- 1 cup of shredded cheddar cheese
- 1 1/2 cups of romaine lettuce, chopped into tiny bits
- 1-2 vine tomatoes, chopped into small chunks
- Plain Greek yogurt (or sour cream), optional
- Guacamole, optional
*Tip: For a healthy alternative to store-bought taco seasoning packets, try my homemade mix.
How to Prepare
Preheat your oven to 400°F. Place the ground turkey in a nonstick skillet and cook over medium-high heat until browned. Stir in the taco seasoning along with a cup of water and simmer for 3-5 minutes. While the ground turkey cooks, lightly coat the 24 cups of a nonstick mini-muffin pan with a high-quality cooking oil spray and then press a single wonton wrap into each.
Once the water has evaporated from the ground turkey, stir in the cheese until it melts and then add the salsa. Next, spoon the mixture into the cupped wonton wraps and bake for 8-10 minutes, or until the wraps are brown and crispy. Top off your mini tacos with lettuce and tomato and serve them with extra salsa, Greek yogurt (or sour cram), and guacamole if desired.
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