Skip to main content

Allergy Free Mini Taco Cups

Mini Taco Bowls Recipe! A party favorite for a mini appetizer or dinner recipe!:

I was so NOT paying attention to the fact that it was "Tuesday", until The Lil Chef said "HEEEEY! It's Taco Tuesday Mom!"

So, in honor of Taco Tuesday we are having Mini Taco Cups/Bowls. My original motivation for tacos was the Follow Your Heart Vegan Sour Cream that I FINALLY found at our newly opened Fresh Thyme Farmers Market! What better way to try sour cream but with tacos of some sort! I'm REALLY hoping I/we like it because I have SO MANY recipes that call for sour cream and that seems to be the only product that I haven't been successful in replacing. I've tried 0% Greek Yogurt and that was ok for a little while and then I found out that I wasn't only lactose free but I can not consume dairy at all .  I have tried non dairy plain yogurts and attempted to make my own out of coconut milk and that was a disaster so this HAS to work! lol
My only concern is that it is all soy and that's a product I try to stay away from. #1 I'm not a fan of soy and the effects that it has or can have on your body. #2 I am technically allergic to soy but it's basically in everything on the self. Hopefully one day someone will create a deliciously, yummy, vegan sour cream that's not made out of soy.

I am not using a recipe tonight. I'm going to brown the ground turkey, add the homemade taco seasoning, and I think I'm going to add green chiles (The Lil Chef won't like that but she can pick them out). I am using Clancy's Big Dippers Tortilla Chips from Aldi for the cups. I'm going to layer the lettuce 1st, the seasoned ground turkey, the Daiya Cheddar Shreds (so it won't fall off), the sour cream and decorate it with tomatoes.

Wish us luck and I will have pictures of our progress. ~ 5:09pm 3/21/17   

11:31pm
I think things turned out pretty good! I'm not sure as to what I was expecting as far as the sour cream but it's better and worse than I expected. Better because it did not totally suck like most of the other encounters I've had. Worse because it's definitely not anything I would sit and eat out of the container. So far mixed with the other taco ingredients it's fine. I am going to try it out on several other meals that call specifically for sour cream, I have 2 planned for tomorrow. Let's see what happens.

This is how my mini tacos turned out!
Image may contain: food


Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Homemade GF "Cheddar Bay Biscuits"

I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives  I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…