We’ve been having such an unseasonably warm spring that the other day some friends called and said to come over for a glass of chilled white wine and appetizers. People in California never ever turn down wine, so of course we said, yes, and that we’d bring tacos. “No, we’re doing appies and small plates.” I said, “I know, but wait until you see these cuties. They’re bite-size.”
Well, they’re Big Bang Bite-size, or as my daughter describes them, the perfect two big bites. If you don’t want to talk with your mouth full, they could be three bites. They’re made from round wonton wrappers, instead of corn tortillas, so they’re light and crispy and delicate. I add refried beans to the ground meat because it keeps the filling from falling out. It’s a trick I used when the girls were little and the crumbly meat would fall out of their tacos and end up on their plates. Serve these with your favorite hot sauce and pass the drinks!
- 30 round wonton wrappers
- oil for frying
- 1 avocado
- ½ tsp. garlic salt
- 1 large tomato, tiny dice and seeded
- 30 – 40 spinach leaves
- 1¼ cup finely grated cheddar cheese
- 1 lb. lean ground turkey
- 2 cloves garlic, minced
- 2 tsp. oil
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. cumin
- 2 tsp. chili powder
- 1 – 16 oz. can of refried beans
Heat frying oil in a small pan. To make the mini taco shells, use tongs to hold the wonton wrappers as you fry them. It’s much like frying regular tortillas into taco shells, but these fry very fast, so work quickly. Dip the whole wrapper in oil, then bend it in half as you fry each side. These become very crispy and won’t be flexible when you stuff them, so be sure to keep the opening wide. Drain on paper towel and set aside.
Make the guacamole by mashing the avocado until smooth and add the garlic salt. Set aside.
Prepare the condiments and set aside.
Fry the ground turkey in the olive oil. Use the back of a fork to break up the meat into fine pieces. Drain the meat, return to heat and add the salt, pepper, cumin, and chili powder. Stir to combine. Mix in the refried beans and keep warm.
Before assembling the tacos, put the guacamole in a zip lock sandwich bag and cut off a quarter-inch from one of the corners. Fill the taco shell with the meat and bean mixture along with one or two pieces of spinach placed on the side. Top with cheese, squeeze on some guacamole, and sprinkle with tomato pieces. Serve with hot sauce