Description
Crispy mini shrimp tacos bring Mexican street food magic right to home kitchens with zesty lime and spicy seasonings. Bold flavors dance on tiny tortillas, delivering a perfect bite-sized fiesta you can quickly devour and savor.
Ingredients
Scale
Proteins:
- 3.5 ounces (100 grams) raw prawns (peeled and deveined)
- 4 soft flour tortillas
Sauce and Seasonings:
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 2 chipotle chilies
- 1 tablespoon sauce from a can of chipotles in adobo
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- Salt and pepper to taste
Fresh Ingredients:
- 1/2 cup cherry tomatoes (finely diced)
- 1/4 cup cilantro (roughly chopped)
- 1/4 cup red onion (finely diced)
- 1/2 cup very finely shredded green cabbage or lettuce
- 1/2 tablespoon olive oil
- 1/2 tablespoon lime juice
- Oil spray
Instructions
- Prepare the prawns by dicing into small, uniform pieces. Coat with olive oil, minced garlic, salt, and pepper. Allow flavors to meld while preparing other components.
- Create crispy taco shells by preheating oven to 350°F. Cut tortillas into 3-inch rounds, lightly brush with water to enhance flexibility. Carefully drape rounds over oven rack wires, spray with oil, and bake for 5-7 minutes until golden and crisp. Set aside to cool completely.
- Craft the adobo chipotle sauce by blending mayonnaise, sour cream, chipotle chilies, adobo sauce, lime juice, and salt in a food processor until smooth and well-integrated.
- Prepare fresh pico de gallo by combining diced tomatoes, chopped cilantro, minced red onion, olive oil, lime juice, salt, and pepper in a mixing bowl. Gently toss to distribute ingredients evenly.
- Sear prawns quickly in a hot pan with olive oil over high heat. Cook for approximately 40 seconds, just until edges begin to brown and seafood turns opaque. Remove immediately to prevent overcooking.
- Assemble tacos by spreading adobo chipotle sauce inside each crispy shell. Layer with shredded cabbage, top with pico de gallo, and finish with seared prawns for a vibrant, fresh mini taco experience.
Notes
- Perfectly dice prawns into uniform 1/3″ pieces to ensure even cooking and consistent bite-sized texture.
- Create extra-crispy taco shells by brushing tortillas lightly with water and using minimal oil spray for a delicate, crunchy result.
- Adjust chipotle sauce heat level by gradually adding chilies, tasting as you blend to customize spiciness for different preferences.
- Prepare components ahead of time and assemble just before serving to maintain shell crispness and prevent soggy ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 360
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 120 mg