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Taco Popcorn

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This Taco Popcorn is a savory snack that your party guests and family will love. It’s tangy and slightly spicy flavor is always a crowd pleaser, how could it not be? It has an unexpected blast of lime that takes this fun snack to the next level, and you can control the amount of heat when you make your own taco seasoning.

Check out Flavored Popcorn Recipes for even more delicious popcorn flavors and ideas!

Taco Popcorn © COOKING WITH CURLS

I should probably warn you, this Taco Popcorn is addictive!! I couldn’t stop myself from grabbing a handful each time I walked through the kitchen.

Tangy, savory and delicious Taco Popcorn is always a crowd pleaser! © COOKING WITH CURLS

It is also healthy…well maybe not if you are following a Paleo or Whole30 diet, but it is vegan, low-fat, and preservative-free assuming you use my homemade Taco Seasoning.

What you will need

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  • Popcorn – popped in the microwave, Instant Pot Popcorn, or on top of the stove, whichever you prefer.
  • Homemade taco seasoning, or any store-bought taco seasoning if you do not feel like making your own at home.
  • A light flavored oil like sunflower, avocado, or olive oil to help the seasonings stick.
  • Nutritional Yeast Flakes are a deactivated yeast and not the same as the yeast used to make dough. It has a nutty, cheesy flavor and is a significant source of complex-B vitamins.
  • True Lime Powder adds a tangy, unexpected flavor to this Taco Popcorn. Substitute the zest of one lime if you prefer.
  • A very large bowl to toss the ingredients together. I highly recommend a metal bowl over plastic. The smooth surface makes it much easier to stir!

Be sure to check out the detailed printable recipe card below

Teal colored popcorn outline icon.

Microwave Method: Place one-third cup of popcorn kernels in a brown lunch bag and microwave for 3.5 minutes, or use the popcorn button. I usually make two batches and snack on the leftovers.

How do you make Taco Popcorn?

Place popcorn in a large bowl. Sprinkle popcorn with half of the seasoning mixture, and toss.

Toss the Taco Popcorn together in a large bowl with a wooden spoon © COOKING WITH CURLS

Drizzle with oil and melted butter, then sprinkle with remaining seasoning mixture. Toss to combine.

Sprinkle the True Lime and nutritional yeast over the popcorn and toss to thoroughly coat. Serve immediately.

Taco Popcorn is a savory snack that your party guests and family will love! © COOKING WITH CURLS

Are you trying to grab a handful through your computer screen? I don’t blame you!

Teal colored popcorn outline icon.

Stovetop Method: Pour 3 tablespoons of oil and 0.5-cup of popcorn kernels into a 4-quart pot. Cover pot with lid leaving it slightly ajar so the steam can escape. Cook popcorn over medium heat shaking the pan frequently. When popping slows, remove the the pot from heat.

If you love flavored popcorn as much as we do, try Wasabi PopcornSalsa Verde Popcorn, or this sweet and salty Instant Pot Chocolate Bacon Popcorn.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Tangy-savory-and-delicious-Taco-Popcorn-is-always-a-crowd-pleaser-©-COOKING-WITH-CURLS

Taco Popcorn

Taco Popcorn is a savory snack that your party guests and family will love! It’s tangy and slightly spicy flavor is always a crowd pleaser. 
5 from 3 votes
Print Rate
Course: Snack
Cuisine: Mexican
Keyword: popcorn with taco seasoning
Total Time: 10 minutes
Servings: 12 Servings
Calories: 519kcal
Author: Lisa Johnson

Ingredients

  • 10 cups popped popcorn approximately 1/2 cup kernels
  • 2 tablespoons avocado light olive oil, or coconut oil
  • 1 tablespoon taco seasoning
  • 1 tablespoon nutritional yeast flakes
  • 1 packet True Lime or zest of one lime – 0.8 grams

Instructions

  • Place popcorn in a large bowl. Sprinkle popcorn with half of the seasoning mixture, and toss.
  • Drizzle with oil and melted butter, then sprinkle with remaining seasoning mixture. Toss to combine.
  • Sprinkle the True Lime and nutritional yeast over the popcorn and toss to thoroughly coat. Serve immediately.

Notes

  • Store leftover popcorn in a sealed container or up to 3 days for best flavor and texture.
  • I highly recommend a metal bowl over plastic. The smooth surface makes it much easier to stir.
  • Microwave method – place one-third cup of popcorn kernels in a brown lunch bag and microwave for 3.5 minutes, or use the popcorn button. I usually make two batches and snack on the leftovers.
  • Stovetop method – Pour 3 tablespoons of oil and 0.5-cup of popcorn kernels into a 4-quart pot. Cover pot with lid leaving it slightly ajar so the steam can escape. Cook popcorn over medium heat shaking the pan frequently. When popping slows, remove the the pot from heat.
  • Instant Pot Popcorn method.

Nutrition

Calories: 519kcal | Carbohydrates: 102g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 400mg | Fiber: 18g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 4mg

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