Mini Laab Tacos
These crispy mini tacos are filled with savory laab-style pork and melted cheddar cheese, then topped with creamy cheese sauce, fresh bell pepper and green onions. Made from cut-out corn tortillas and baked until warm and lightly crisp, they’re the perfect bite-sized appetizer for parties, game days and casual entertaining.
Ingredients
Serves 6
Tacos
- 6 large corn tortillas
- 500 g ground pork
- 1 package laab seasoning mix
- 2 handfuls finely shredded pointed cabbage
- 1 shallot, finely sliced
- 150 g (5 oz) shredded cheddar cheese
Toppings
- 2 dl (¾ cup) warm cheese sauce
- ½ red bell pepper, finely diced
- 2 green onions, thinly sliced
To Serve
- Lime wedges
Instructions
- Preheat the oven to 200°C (400°F).
- Use a round cookie cutter or glass to cut small circles from the corn tortillas.
- Cook the ground pork in a frying pan over medium-high heat until fully cooked.
- Add the laab seasoning mix according to the package instructions and stir well.
- Mix in the shredded pointed cabbage and sliced shallot.
- Arrange the tortilla rounds on a baking sheet lined with parchment paper.
- Top each tortilla round with shredded cheddar cheese and a spoonful of the pork mixture.
- Bake for 5–7 minutes, or until the cheese has melted and the tortillas are warm and slightly crisp around the edges.
- Remove from the oven and carefully fold each tortilla in half while still warm.
- Drizzle with warm cheese sauce and top with diced bell pepper and sliced green onions.
- Serve immediately with lime wedges.
Notes & Pro Tips
- Fold the tortillas while they are still warm to prevent cracking.
- A sharp cheddar adds the most flavor, but Monterey Jack also works well.
- The pork filling can be prepared a day ahead and reheated before assembling.
- For extra heat, add finely sliced red chili or jalapeños.
- Serve immediately after topping for the crispiest texture.
You may also like
© 2026-2027 MyFoodoAlbum