Mini Shrimp Tacos

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

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 16

Total Time 21

Servings mini tacos

Calories 61kcal

Author Kelli Shallal MPH RD

Ingredients

12 mini corn tortillas
24 shrimp large, precooked, tail off
6 tablespoon 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.
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.

Notes

Nutrition Facts calculated using Berber Foods Mini Corn Tortillas & Trader Joe's Avocado Number One Guac.

Nutrition