Are you in the mood for some easy baked vegetable garlic aioli mini tacos? Trying to get the family to start eating more vegetables? Well I have the perfect recipe for you.

Honestly I think I’m the best cook I know. And you should feel the same way about your cooking. Most of what I make, is random ingredients put together in a perfect blend to create mini masterpieces. And in today’s recipe, mini vegetable taco masterpieces!

Easy Baked Vegetable Garlic Aioli Mini Tacos Information:

  • Prep Time: 8 minutes
  • Cook Time: 4 minutes
  • Makes: 8 mini tacos
  • Serving Size: 2 mini tacos
  • Calories: 326 (216 without cheese)
  • Net Carbs: 10.5 (9.5 without cheese)
  • Fat: 24.5 (15.5 without cheese)

Search any nutrition values for ingredients you substitute here on myfitnesspal food analyzer.

Alright, lets get into it…

Ingredients for 8 Easy Baked Garlic Aioli Vegetable Tacos

I don’t do exact measurements. I’d rather eyeball what I need, so for each vegetable make sure you have at least one for 8 mini tacos. Add more or less for desired amounts.

  • Mission Low Carb Tortillas
  • Tomato
  • Red Onion
  • Jalapeño
  • Kraft Garlic Aioli
  • Avocado
  • Hot Habanero Cheese

How To:

STEP 1:

Preheat the oven to 400 degrees and set up your prepping station with all of the ingredients you will be using.

ingredients needed for easy baked vegetable garlic aioli mini tacos.
Not pictured: Mission Carb Balance Street Tacos.

STEP 2:

Once the oven is preheated fully, place 8 Mission Carb Balance tortillas on a taco rack. Mine is from Pampered Chef, but if you flip a cupcake tray over it works just as well! You want to bake your tortillas to harden them before you fill the shells.

carb balance shells for easy baked vegetable mini tacos
Fold in half to make mini taco shell.

Don’t have either of these things? Place your tortillas on a baking sheet, and bake them flat for some veggie tostadas.

Place them in the oven to bake for 8 minutes.

STEP 3:

While your tortillas are baking, dice up all of your vegetables you are using. My recipe uses the above ingredients, but feel free to add or subtract what you like to personalize it.

STEP 4:

After 8 minutes, pull your baked mini taco shells out of the oven and add a about a teaspoon of garlic aioli to each shell. I took a spoon and smeared the garlic aioli all over the inside of the shells so it didn’t sit at the bottom.

Then add all of your veggies.

pre baked easy mini tacos with vegetable inside
Left: pictured without cheese. Right: pictured with cheese.

For those that do not eat cheese, you can do without and they taste just as good!

STEP 5:

Place the mini vegetable tacos back in the oven for a baked combo for 4 minutes.

STEP 6:

Take the tacos out of the oven and serve hot!

Fresh out of the oven baked garlic aioli vegetable mini tacos.

ENJOY!

For more recipes by Detroit PE, check out the Nutrition and Recipes tab on the front page.

Author: Detroit PE