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Mini Tacos

  • Yield: 8 pieces


  • Vegetable oil, for deep frying
  • 8 (6-inch) corn tortillas
  • 2 cups warm shredded, cooked pork
  • 3/4 cup grated Pepper Jack cheese
  • 1/4 cup diced red tomatoes
  • 2 tablespoons roughly chopped cilantro leaves


  • In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3 1/2-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas. Roughly chop scraps and set aside. Using tongs, hold a tortilla circle in shape of a taco shell and fry, one at a time, until crisp, golden and holds its shape. Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps. Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro.