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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 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 12 mini tacos
Calories 61kcal
Author Kelli Shallal MPH RD

Ingredients

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

Serving: 1taco | Calories: 61kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Fiber: 1g