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Pepperoni Pizza Tacos

Delicious, crispy-edged tacos filled with pepperoni and melted cheese, combining the best of pizza and tacos in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Italian, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 8 pieces small flour tortillas (6-inch size)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
For the Filling
  • 1/2 cup pizza sauce
  • 2 cups shredded mozzarella cheese Use low-moisture mozzarella for best results.
  • 48 slices pepperoni Approximately 6 per taco.
Now For the Toppings
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 8 leaves fresh basil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Brush each tortilla lightly on both sides with olive oil and sprinkle each one with garlic powder and dried oregano on both sides.
  3. Drape each tortilla over two bars of the oven rack or press into the cups of a muffin tin.
Baking Shells
  1. Bake the tortillas for about 5 minutes until firm but pliable.
Assembling
  1. Spoon about 1 tablespoon of pizza sauce into each taco shell.
  2. Layer shredded mozzarella cheese and pepperoni slices in each shell.
Final Baking
  1. Stand the filled tacos upright and bake for 8 to 10 minutes until the cheese is melted and bubbling.
Serving
  1. Let cool briefly, then top with red pepper flakes, Parmesan cheese, and a fresh basil leaf. Serve immediately with extra pizza sauce.

Notes

For best results, pre-bake the shells and use low-moisture mozzarella. Watch the oven closely to avoid over-browning.