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Muffin tin tacos

Muffin tin tacos

Serves: 12 (makes 12 tacos and crunchy salad for 12)
Time to make: 30 mins
Hands-on time: 15 mins
Total cost: $10.20 / $0.85 per serve

(at time of publication)


  • For softer tacos, grill for 10 minutes instead of baking.
  • Make it gluten free: Use gluten-free tortillas or wraps and check Mexican-style beans are gluten free.
  • Instead of mince, and for a different taste, try adding a drained can of tuna — fry it until it starts turning crisp and brown.
  • For a non-meat option, omit mince from filling and add a can of unflavoured cannellini beans — heat through with the beans.

HFG tip

Keep the offcuts from the tortillas. Cut into strips, spray with oil and place in the cooling oven once tacos come out. They turn into tortilla chips, for serving with salsa or guacamole.

Other ideas for taco sides:

  • Fruit salad: 2 cups frozen mango (keep frozen to cool spices in tacos) and canned peach slices.
  • Zingy corn: 1 grilled corn cob with a squeeze of lime, for each person.
  • Creamy, crunchy yoghurt: 2 cups thick natural yoghurt (or cottage cheese), 2 thinly sliced capsicums, 2 thinly sliced radishes, fresh coriander leaves (optional)

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