Mini Wonton Tacos
These mini wonton tacos are so delicious and fun to eat! Baked wonton shells filled with an easy vegetarian taco filling made with tofu, tomatoes and spices is spot on followed up by a sweet and spicy grilled pineapple salsa!!
Servings 8 people
Calories 275kcal
Ingredients
Grilled pineapple salsa
- 2 cups pineapple slices
- ½ cup red onion
- 1 jalapeno
- 1 small red bell pepper
- ½ cup cilantro
- ¼ cup lime juice
Mini Tacos
- ½ package wonton wrappers they usually come in packages of 50
- cooking spray
- 2 teaspoons coconut oil
- ½ cup red onion diced
- 3 cloves garlic minced
- 1 roma tomato diced
- ¼ cup taco seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 12 -14 ounce tofu firm or extra firm, crumbled
Instructions
Make the salsa
- Spray a grill pan or outdoor grill and cook the pineapple just long enough to slightly heat and grill marks form.2 cups pineapple slices
- Combine red onion, jalapeno, red bell pepper, cilantro, and lime juice for the salsa into a bowl. When the pineapple is cooled, dice it up and add to the bowl. Mix well. Refrigerate until ready to serve up.½ cup red onion, 1 jalapeno, 1 small red bell pepper, ½ cup cilantro, ¼ cup lime juice
Make the wonton wrappers
- Use a cookie cutter, lid or glass to cut each wonton skin into rounds for the tacos.½ package wonton wrappers
- Flip a muffin tin upside down on a baking sheet. Spray with cooking spray or oil.cooking spray
- Sandwich the wonton wrappers in between the cups, forming taco shapes.
- Place into the oven and cook for 5 minutes or until lightly browned and crunchy.
- Repeat if necessary until all the taco shells are made.
Make the vegan taco meat
- Heat the oil in a large skillet over medium high heat. Add the onions and garlic and cook until tender.2 teaspoons coconut oil, ½ cup red onion, 3 cloves garlic
- Add the tomato and cook until slightly softened. Add the taco seasoning, spices, nutritional yeast and 2 tablespoons of water. Next crumble up the tofu and add to the pan, mixing well.1 roma tomato, ¼ cup taco seasoning, 1 teaspoon smoked paprika, 2 tablespoons nutritional yeast, 12 -14 ounce tofu
- Cover with a lid and cook for five minutes. Then remove the lid and continue cooking the tofu until water is evaporated and tofu begins to crunch up a bit. About 10-15 minutes.
To serve
- Fill the wonton taco shells with the tofu taco mixture and top with grilled pineapple salsa.
Notes
- Cutting the Wontons: To save time you can skip cutting them into rounds. I like the shape and find it makes it easier to fill.
- Cookie Cutter Size: You want to use a round shape cutter, about 3 ¾ inches, which is slightly smaller than the square. This way you don't lose too much of the wonton skin.
- Nice Grill Marks. The trick to clear grill marks is to place the pineapple on the grill and not move it until you're ready to flip it. If using an indoor grill pan and having difficulty getting the grill marks to form, place a heat safe plate or pan on top to weigh it down a bit.
- Use the Wonton Corners: Don't throw out the corners or pieces of wonton dough when you cut them. Spray them with some oil, add some seasoning and cook until crisp and added salt and pepper and baked them up. They are excellent on soups and salads.
Nutrition
Calories: 275kcal | Carbohydrates: 52g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 953mg | Potassium: 337mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1471IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 3mg
