Preheat your oven to 375°F (190°C) and lightly coat a standard muffin tin with olive oil spray. This helps prevent the wonton wrappers from sticking while also encouraging the edges to become beautifully crispy and golden during baking. Make sure each muffin cup is lightly greased, especially around the corners where the wrappers will crisp up the most.

Gently press one wonton wrapper into each muffin cup, carefully shaping it so the bottom sits flat while the corners fold upward naturally. Don’t worry if the edges stick out unevenly — those crispy golden corners are part of what makes these taco cups so fun and delicious. If you want sturdier taco cups, you can slightly overlap two wrappers per cup.

Heat the olive oil in a large skillet over medium heat until it begins to shimmer slightly. Using medium heat helps the meat brown properly without drying out too quickly. The olive oil also adds richness and helps carry the flavors of the spices throughout the filling.

Add the ground turkey or grass-fed beef to the skillet and begin breaking it apart with a wooden spoon or spatula as it cooks. Continue cooking for about 6–8 minutes, stirring occasionally, until the meat is fully browned and no pink remains. Allowing some of the meat to caramelize slightly adds deeper savory flavor and makes the taco filling taste richer and more satisfying.

Sprinkle in the turmeric, cumin, smoked paprika, and garlic powder, then pour in the water. Stir everything thoroughly so the spices evenly coat the meat. As the seasonings warm up, the mixture will become fragrant and slightly smoky with a cozy taco-style aroma filling the kitchen.

Let the taco mixture simmer gently for 3–5 minutes, stirring occasionally, until the liquid reduces slightly and the filling becomes lightly saucy rather than watery. This step helps the spices fully develop while keeping the meat moist and flavorful inside the crispy taco cups. Avoid overcooking here so the filling stays tender.

Carefully spoon the taco meat evenly into each prepared wonton cup, filling them about three-quarters full. Try not to overfill the cups because too much filling can prevent the wrappers from crisping properly during baking.

Sprinkle shredded cheddar cheese evenly over each taco cup while the filling is still warm. The cheese will melt beautifully in the oven and help bind the filling together while adding creamy richness to every bite.

Place the muffin tin into the preheated oven and bake for 10–12 minutes, or until the wonton edges turn crispy and golden brown and the cheese becomes bubbly and melted. Keep an eye on them during the last few minutes because wonton wrappers can brown quickly once they start crisping.

Remove the taco cups from the oven and allow them to cool for 2–3 minutes before adding toppings. Finish each taco cupcake with a small dollop of plain Greek yogurt, diced tomatoes, avocado, sliced jalapeños, and chopped green onions or cilantro. Serve warm while the wonton shells are still crispy and the toppings are fresh, cool, and vibrant.