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Mini Chipotle Shrimp Tacos

COOK TIME
5 mins
PREP TIME
15 mins
YIELDS
24 mini tacos
RATE THIS RECIPE
(39)
COOK TIME
5 mins
PREP TIME
15 mins
YIELDS
24 mini tacos
RATE THIS RECIPE
(39)

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
  • 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
Fulfilled by

Chef notes

There’s something about mini food that makes it absolutely irresistible and always the hit of any party. For this crowd-friendly appetizer, you’ll need a 3-inch round cookie or biscuit cutter to make these mini soft taco shells cut out of regular size flour tortillas or wraps. Use the smallest shrimp you can find to make these extra cute and super poppable. You’ll get 24 mini tacos out of this recipe, but you may want to double it since they’ll go quickly! 

Preparation

1.

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.

2.

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

3.

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).

4.

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.