Go Back
Mini Guacamole Taco Cups with Corn and Jalapeño Recipe
Ash Tyrrell

Mini Guacamole Taco Cups with Corn and Jalapeño Recipe

I recently made these Mini Guacamole Taco Cups with Corn and Jalapeño for a family gathering, and they disappeared from the table in minutes. The combination of crispy tortilla cups and creamy guacamole creates the perfect bite-sized snack. I love how simple they are to prepare while still looking impressive enough for parties and celebrations
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 6 large flour tortillas – Use fresh tortillas for the crispiest taco cups.
  • Cooking spray – Helps the tortilla cups turn golden and crunchy.
  • 2 packages 7.5 oz each prepared guacamole – A convenient option that saves prep time while delivering creamy flavor.
  • 1 Roma tomato finely diced (about ¼ cup) – Adds freshness and a juicy texture.
  • ¼ cup red onion finely diced – Provides a mild crunch and sharp flavor.
  • ½ jalapeño finely diced (optional) – Perfect for adding a little heat without overpowering the guacamole.
  • 1 teaspoon olive oil – Helps roast and caramelize the corn.
  • 1¼ cups corn fresh or frozen – Sweet corn balances the creamy avocado beautifully.
  • Thinly sliced jalapeño for garnish optional – Adds color and extra spice.
  • Fresh cilantro chopped (optional) – Brightens the overall flavor.

Method
 

  1. Start by trimming the rounded edges from each tortilla to create a square shape. Cut each square into four smaller squares so they fit neatly into the muffin tin. This creates the perfect base for the taco cups.
  2. Lightly coat a muffin tin with cooking spray and press each tortilla square into a cup cavity. Spray the tops lightly and bake until golden and crisp. Allow the cups to cool slightly before removing them from the pan.
  3. Heat olive oil in a small skillet over medium heat and add the corn. Cook until the kernels begin to brown and develop a slightly roasted flavor. Set aside a small portion for garnish if desired.
  4. In a large mixing bowl, combine the prepared guacamole, diced tomato, red onion, jalapeño, and cooked corn. Stir gently until all ingredients are evenly distributed throughout the mixture.
  5. Using a cookie scoop or spoon, divide the guacamole mixture evenly among the baked tortilla cups. Make sure each cup is generously filled for the best presentation and flavor.
  6. Top each taco cup with extra corn, sliced jalapeños, and chopped cilantro if desired. Arrange them on a serving platter and serve immediately while the cups remain crispy.

Notes

  • I like to let the tortilla cups cool completely before filling them. This helps them stay crisp longer.
  • I always cook the corn until it develops a few golden spots because it adds a delicious roasted flavor.
  • I prefer finely dicing the onions and jalapeños so every bite has a balanced flavor.
  • I usually reserve some corn and tomatoes for topping because it makes the cups look more colorful.
  • I serve these immediately after filling since the tortilla cups stay crunchiest this way.
  • I sometimes add a squeeze of fresh lime juice to brighten the guacamole mixture