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closeup shot of a mini taco cup

Taco Wonton Cups (Plant-Based)

Gaby Dimova
These taco wonton cups are a delicious party appetizer or lunch/dinner recipe. This version is plant-based.
5 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 24 cups
Calories 18 kcal


  • muffin pan


Taco "Meat" Ingredients

  • splash of olive oil
  • ½ onion
  • 2 cloves minced garlic
  • 8 oz plant-based ground "beef"
  • taco seasoning
  • wonton wraps

Topping Ingredients

  • vegan cheese
  • vegan sour cream
  • cherry tomatoes
  • avocado slices
  • cilantro
  • lime


  • Start by heating up the olive oil, chopped onion, and minced garlic on a pan over medium heat. Cook for 2-3 minutes.
  • Add in the patties and cook them for a few minutes on both sides, until they have softened enough to be mashed up with a fork.
  • After a few minutes, use a fork to mash up the patties to create the "taco meat". Add in the taco seasoning.
  • Cook for a few more minutes, until the patties have cooked and turned brown and crispy. Then remove from the heat.
  • Line a muffin pan with the wonton cups. Bake them for 5-7 minutes at 350*F/ 175*C.
  • Assemble the cups by adding the taco "meat", vegan cheese, sour cream, cherry tomatoes, avocado, cilantro and some lime juice.



Calories: 18kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 54mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword mini taco cups
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