Chef notes

Whether you’re hosting a Super Bowl party or entertaining over the holidays, people go crazy for bite-sized appetizers. There’s something about mini versions of everyday food that makes it even more fun to eat. Tacos are already pretty enjoyable to eat, but turn them into two or three-bite nibbles? Don’t threaten us with a good time.

Tacos are not something you see in miniature form often, but we’re here to change that. Since tacos can be messy, these mini shrimp tacos are easy enough to pop into your mouth in just a few bites. Since these appetizers are so easy to put together, you’ll want to get all of the components ready to go before you start assembling.

Start by coating the shrimp in smoky adobo sauce and lime juice, then sear them in a super hot pan just until they turn pink and curl up. Look for the smallest shrimp you can find for these miniature bites. Once the shrimp are cooked, toss them with some diced red onion and bell pepper. The heat of the shrimp will soften the vegetables ever so slightly, but still leave them with a little bit of crunch. You could really fill these taco shells with anything you like. If you don’t love shrimp, use ground beef or chicken, or keep it vegetarian-friendly with sautéed mushrooms, peppers and onions.

The sauce couldn’t be simpler — just stir a bit of cumin into sour cream. Once all of the taco fillings are ready, it’s time to assemble. We like to use a 3-inch round cookie or biscuit cutter to cut circles out of large flour tortillas. Spread each tortilla with some sour cream sauce, top with a few pieces of shrimp and skewer with toothpicks so the tacos hold their shape.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

1 pound small or medium shrimp, deveined with peels and tails removed
3 tablespoons adobo sauce from a can of chipotles in adobo sauce
2 large limes, juiced
kosher salt, to taste
1/4 cup red onion, finely diced
1/2 cup red bell pepper, finely diced

2 cups sour cream
1 tablespoon ground cumin
5 (10-inch) flour (burrito-style) tortillas or wraps
Fresh cilantro, for garnish
24 toothpicks to hold tacos together

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Preparation

Combine shrimp with adobo sauce, lime juice and salt. Toss to coat well. Heat a large skillet over medium high heat and add shrimp, cooking until pink and thoroughly cooked, about 3 to 5 minutes. Toss with the red onion and bell pepper, then set aside.

In a small bowl, whisk together sour cream and cumin.

Use a 3-inch round cookie or biscuit cutter to cut mini circles out of the tortillas (you should get about 5 small tortillas per each large one).

Assemble the tacos by placing a spoonful of the cumin sour cream, top with 1 to 2 shrimp, then skewer with a toothpick. Repeat with rest of shrimp and tortillas. Garnish tacos with fresh cilantro.