These crispy mini shrimp tacos are made from mini corn tortillas filled with creamy guacamole and juicy shrimp baked to a golden perfection then served warm with fresh pico de gallo! A fun appetizer everyone will love! Dairy Free, Gluten Free
Preheat oven to 375F. Line the baking sheet with foil or parchment paper (for easier clean up) and coat with cooking spray.
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.
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.
Nutrition Facts calculated using Berber Foods Mini Corn Tortillas & Trader Joe's Avocado Number One Guac.