For the mini taco shells, cut 40 (2-1/2-inch-round) circles from fajita-size flour tortillas. Heat vegetable oil in a large nonstick skillet over medium-low heat. Fry tortilla rounds for 1 to 2 minutes or until lightly browned, turning halfway through. Transfer to paper towels to cool. Wipe skillet clean.
Mini Shrimp Tacos
Tacos are essentially finger foods, but have you ever seen them served as appetizers? Use a small cookie cutter to create small tortillas and fill them with a savory shrimp mixture.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee fajita-size flour tortillas|
|3 tbsp. Hy-Vee vegetable oil|
|1 (16-oz.) pkg. Hy-Vee Fish Market frozen cooked shrimp, (16-to-20 ct.), thawed, tails removed|
|1 tbsp. Tajin Clasico seasoning|
|2 tbsp. Hy-Vee unsalted butter|
|1 tsp. fresh lime juice|
|3 tbsp. plus 1 tsp. Hy-Vee Mexican style whole corn kernels|
|3 tbsp. plus 1 tsp. Cotija cheese, crumbled|
|Culinary Tours street taco hatch green chile sauce, for serving|
|Fresh cilantro, for serving|
Things To Grab
- 2-1/2-inch-round cookie cutter
- Large nonstick skillet
Cut each shrimp into 4 pieces; transfer to medium bowl. Add Tajin seasoning and toss to coat. Melt butter in same skillet. Add shrimp; cook over medium heat for 5 to 6 minutes or until liquid is evaporated and shrimp are heated through. Stir in lime juice.
For tacos, place shrimp on center of each fried tortilla round. Top each with corn and crumbled Cotija cheese. Drizzle with hatch green chile sauce and sprinkle with fresh cilantro, if desired. Fold sides of tortilla rounds up to hold filling. Serve immediately.
120 Calories per serving
2 mini tacos
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 410mg
- Total Carbohydrates: 12g
- Protein: 5g
Vitamin D 0%