• Line a muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my Muffin Tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

TACO CASE PREPARATION

• Fit the Small Flour Tortilla into each well of your prepared muffin tray.
• Bake for 6 minutes at 350℉/180℃. (Every oven heats differently, monitor your tacos from 5 minutes).
  

GUACAMOLE PREPARATION

• While your taco cups are in the oven prepare your Guacamole.
• Wash the Fresh Cilantro thoroughly under cold water. Then, place it in the mesh basket of your Eco-Chop. Pull 5 times to air dry. Remove the basket from your Eco-Chop, rinse the container, and carefully add the blades linen-up. Add your Cilantro, Sweet Onion, Garlic. Pull 8 times or more depending of how you prefer it.
• Then, add 2 Avocados and the juice of half of the Lime. Pull 5 times. Add your last Avocado, the other half of the juice from the lime and the Sea Gris Salt. Pull 5 times or more to reach the consistency you desire.
  
• Once your Street Tacos Cups are out of the oven, allow them the cool down. Then, scoop some of your Homemade Guacamole. Top it off with a bit of Sour Cream previously mixed with red food colorant. Enjoy & Bon Appétit!