Mini Shrimp Tacos
I’m sure it’s mini shrimp tacos will embellish your Christmas or New Year’s Eve buffet, it’s a very easy recipe to prepare, and the tomato salsa, or pico de gallo will delight your palets. Personally, I always like a slightly acidic preparation that awakens the taste buds on my festive table.
As I have already told you, at home we love everything that is based on tortillas, and among the recipes at the top of our list, tacos…. But when I say tacos, it’s tacos that are all crispy, very spicy, with a super touch of acidity, um, just telling you that, I want to put my hand in the screen to take one or two of these mini shrimp tacos. I’m not talking about the chicken tacos, which we really like at home.
For me today’s tacos must absolutely be on my list of easy dinner appetizer ideas and recipe that I prepare in advance, they are not stuffy, and my guests always finish the dish quickly of presentation. Because the delicious tomato salsa, pico de gallo gives another dimension to these appetizers, you have the delicious crunchiness of tortillas and shrimps, you have the tanginess of tomato salsa, and the sweetness of mayonnaise, which want more?
When I prepare these tacos, I always prepare a large quantity of pico de gallo, and I put triangles of grilled tortillas, so that my guests can help themselves to will, and I also don’t forget to prepare an Andalusian gazpacho, it’s is the top of the top, it disappears quickly.
Mini Shrimp Tacos
for the prawns:
- 100 gr peeled and deveined raw shrimp
- 2 vs. tablespoon extra virgin olive oil
- 2 cloves of garlic chopped
- Salt and pepper
Mini Tacos Shells:
- 4 flour tortillas the extra soft ones, if you can find them
- Hot sauce with mayonnaise Adobo Sauce
- ⅓ cup of mayonnaise
- 3 vs. fresh cream
- 1 vs. harissa coffee or tabasco.
- 2 vs. lime juice
- ½ vs salt
- Pico de Gallo
for the pico de gallo:
- 3 tomatoes very ripe, seed removed
- 1/2 Red onion cut into cubes
- 1 vs. soup fresh coriander chiseled
- 1 vs. soup olive oil extra virgin
- 1/2 bird chili finely cut
- 1 pinch of salt
- 3 vs. tablespoons lemon juice freshly squeezed
and to serve
- ½ cup of finely chopped green cabbage or salad to taste
Prepare the prawns:
Cut the prawns into 1 to 1.5 cm pieces.
Combine all the shrimp ingredients in a small bowl and set aside while you prepare the other components of your tacos.
prepare the Mini Tacos shells:
Preheat the oven to 180°C.
remove the rack from the oven and place it on two bowls to be able to put the tortilla rounds.
Cut 7.5cm diameter rounds from your tortillas
Brush generously with water so that they become flexible.
Place them in the microwave for 15 to 20 seconds, until they become super fluffy.
place on rack as you go before they cool and become unwieldy.
Spray with oil, if not use a brush (it’s going to be a bit tricky using a brush), then cook for 5-7 minutes until nicely browned and crispy. Take out of the oven and let cool down.
prepare the hot sauce:
prepare the pico de gallo salsa
Put all the ingredients in a bowl and mix well.
Taste and adjust the seasoning to your liking.
Cover and let sit for 30 minutes for even more pronounced aromas and flavors.
cook the shrimp
Heat a heavy-bottomed pan, add the oil.
Add the prawns and cook for 40 seconds, until everything starts to turn a nice color. The pieces are small that they cook very quickly. Remove from skillet.
assembly of tacos
place some salad on the taco shells
add the prawns on top
then add the pico de gallo salsa
and garnish generously with the hot sauce.
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