‘The Ultimate Mashup’: Get Party Inspiration with Mini Tacos | Features


Liven up your mealtime routine with the fresh global flavors of a fiesta at home for a memorable way to revamp your menu. With nearly countless ways to spice up cooking with inspiration from around the world, it’s easy to find something new and exciting.

For example, these mini Sloppy Joe tacos from New York Times bestselling cookbook author Stephanie Banyas offer a true fusion of flavors. The lively blend of ground turkey or pork chorizo, cheeses, spices and vegetables stand out when combined with the high quality ingredients of Fresh Cravings Salsa.

These bold flavored salsas are made with vine-ripened tomatoes, crunchy onions, tangy peppers and spices. Plus, they’re never cooked or pasteurized, meaning you enjoy a vibrant dip that’s never soggy or dull. Available in a range of heat levels from restaurant style, chunky and pico de gallo, they complement any fiesta at home.

“It’s the ultimate mix of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes a serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro, and Anaheim and Serrano peppers.”

To visit freshcravings.com for more ways to spice up your fiesta at home.

Mini Sloppy Joe Tacos

Recipe courtesy of Stephanie Banyas

Yield: 12-15 tacos


  • 1 container (16 ounces) Fresh Cravings Restaurant-Style Salsa (mild or medium)
  • 3 tablespoons ketchup
  • 2 tablespoons yellow, brown or Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 heaping tablespoons light brown sugar
  • 2 tablespoons vegetable oil
  • 8 ounces ground turkey or pork chorizo
  • 8 ounces chuck or 90% lean ground turkey
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup water
  • 15 tortillas
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1 cup crumbled cotija cheese
  • 1 cup shredded Mexican cheese mix (optional)
  • 1/2 red onion, thinly sliced, soaked in ice water for 30 minutes and drained

Avocado mash:

  • 1 ripe Haas avocado, halved, pitted and skin removed
  • 2 tablespoons finely chopped red onion
  • 1/2 lime, juice only
  • salt, to taste
  • Pepper to taste


Preheat the oven to 300 F.

In a blender or food processor, cream the salsa to a smooth cream. Remove 1/2 cup of processed salsa and set aside for garnish.

In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until blended.

In a large sauté pan over high heat, heat the oil until it begins to shimmer. Add chorizo ​​and ground meat; Season with salt and pepper to taste. Cook, breaking up the meat with a wooden spoon, until browned and just cooked through, about 8 minutes.

Add salsa mixture and water; bring to a boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning.

Wrap the tortillas tightly in aluminum foil and heat them in the oven for 10 minutes. Remove and keep tightly wrapped until ready to serve.

To make mashed avocado: In a medium bowl, coarsely mash the avocado halves with a fork. Add the onion and lime juice then season with salt and pepper, to taste, and toss gently to combine.

Place the tortillas on a flat surface, top each with the meat mixture and garnish with your choice of reserved salsa, mashed avocado, cotija, Mexican cheese and sliced ​​red onion.


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