Pizza Pepperoni Tacos (Print version)
Crispy taco shells filled with marinara, pepperoni, and bubbling mozzarella. All the flavors of pizza night in a fun handheld format, ready in 20 minutes.
# Ingredients:
For the taco shells
01 -
8 small (6-inch / 15 cm) flour tortillas
02 -
1 tablespoon (15 ml) olive oil
For the filling
03 -
1/2 cup (120 ml) thick marinara or pizza sauce
04 -
5 oz (140 g) pepperoni slices (about 40 slices)
05 -
1 1/2 cups (150 g) shredded low-moisture mozzarella
06 -
1/2 teaspoon Italian seasoning
07 -
1/4 teaspoon garlic powder
08 -
Red pepper flakes, to taste (optional)
Toppings (optional)
09 -
Fresh basil leaves
10 -
2 tablespoons grated Parmesan
11 -
Sliced black olives
# Instructions:
01 -
Preheat oven to 400°F (200°C). Brush both sides of each tortilla lightly with olive oil.
02 -
Drape the oiled tortillas over two parallel oven rack bars, one bar per side of the fold, so they hang in a taco shape. Alternatively, press them into a muffin tin. Bake for 5-6 minutes until the edges begin to crisp. Remove from the oven.
03 -
Spoon about 1 tablespoon of marinara into each pre-baked shell and spread it evenly, leaving a small border at the edges.
04 -
Place 4-5 pepperoni slices in each shell, overlapping slightly. Add a generous handful of shredded mozzarella. Dust with Italian seasoning and garlic powder.
05 -
Return to the oven and bake for 5-6 more minutes, until the cheese is fully melted and starting to bubble and brown at the edges. Watch closely in the last 60 seconds.
06 -
Remove from the oven. Top with fresh basil, a pinch of red pepper flakes, or grated Parmesan. Serve immediately while the cheese is still hot and melted.
# Good to know:
01 -
Best served right out of the oven while the cheese is melted and the shells are still crispy.
02 -
Low-moisture shredded mozzarella melts better and browns more evenly than fresh mozzarella in this recipe.