These crispy mini shrimp tacos are made from mini corn tortillas are filled with creamy guacamole and juicy shrimp then baked to a golden perfection, served warm with fresh Pico de gallo! A fun appetizer everyone will love! Dairy Free, Gluten Free
Hi, friends! Â Happy Taco Tuesday! Â I’m just popping in to share with you another healthier Cinco De Mayo recipe you don’t want to miss! Â This recipe is very similar to the process of making my super popular oven “fried” taquitos but even easier because there is no pre-cooking required before these little gems bake into a golden crunchy perfection!
All you have to do is fill them and then insert a toothpick (as shown below) to keep them together while they bake.  If I’m totally honest, these babies are basically a giant salty pre-filled chip, who could say no to that?
What’s on your agenda for today? Â We have two more weeks until the semester is done, which is crazy to me! Â I’ve got some grading to catch up on between classes. Â I’ll also likely be hitting up the treadmill between my afternoon and evening classes.
Speaking of teaching, I found myself on Rate Your Professor and just about had a heart attack. Â Thankfully I have decent reviews, but I feel like it’s super weird, like all of a sudden THAT is the proof I needed to confirm that I am an adult.
It’s funny, my whole life I felt like an adult, I worked from the age of 12 helping out with bills and paying my way for extracurricular activities. Â It seems like I felt like an adult all the way up until I actually became one when I graduated grad school, got married, and got my first job as a Dietitian. When I saw that rate my professor thing, all I could think of was whoa I’m old (not even 30 yet, I’m not old.)
[clickToTweet tweet=”Crispy MIini Shrimp #tacos filled with guac and shrimp the baked to a golden crispy perfection!” quote=”Old enough to sit down with these mini tacos and a batch of tequila sangria, so I guess adulting has its perks right? “] Â Alright, I’m off to do the adulting thing aka down some coffee and get it done. Â See you guys tomorrow!
Mini Shrimp Tacos
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Mini Shrimp Tacos
Ingredients
- 12 mini corn tortillas
- 24 shrimp large, precooked, tail off
- 6 tbsp guacamole
- cooking spray avocado oil spray or misto with avocado oil
- salt
- optional: 1 cup pico de gallo lime wedges
Instructions
- Preheat oven to 375F. Line the baking sheet with foil or parchment paper (for easier clean up) and coat with cooking spray.Â
- Warm corn tortillas in microwave for 15 seconds (per three tortillas) so that they fold over easier. Spread ½ tablespoon guacamole over half of each tortilla, place two shrimps over guacamole, close tortilla.Â
- Place taco on the baking sheet. Using a wooden toothpick stab the toothpick thru the top part of the tortilla and a shrimp to keep the top part in place as it bakes.
- Spray the top of the tacos with oil and then sprinkle liberally with salt.
- Bake for 14-16 minutes until crispy, serve immediately with lime wedges and pico de gallo.
Notes
Nutrition
Love Mexican food? Â Check out my skinny Cinco De Mayo recipe round up! Â
