Friday, June 5, 2015

Mini Shrimp Tacos

Last Year's Post:  Chicken Gaston Gerard
Two Years Ago:   Grilled Shrimp with Cucumber Dipping Sauce

I have a strange fascination with miniature or finger-food versions of larger foods and have posted a few in the past such as tiny pizzassausage sliders with broccoli rabe pestoraspberry dark chocolate wonton cupskorean slidersgoat cheese and chorizo rolls, and chocolate honey almond tartlets.  I love them because they're easy to eat, cute, and perfect for parties.

This is another in the series, made incredibly easy by using scoop chips as the base rather than trying to form and bake wonton wrappers. (Medium-ish shrimp will work best to fit the scoops - I used large and felt they might have actually been a little too large.  But they were still really good.) All you have to do is bake or grill the shrimp, combine some diced avocado with lime juice so it doesn't brown, and combine some sour cream with chipotle chiles or any hot sauce you have on hand.  Then just assemble and serve.

This would be a great recipe for a summer grilling party or any Mexican party or just any party at all.  Enjoy!

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Mini Shrimp Tacos
Makes 24 mini tacos

24 medium-to-large raw shrimp, peeled, deveined and tails removed
Non-stick spray
Your favorite chili powder blend
1 teaspoon grated lime zest
 1 tablespoon fresh lime juice
1 avocado, diced
1/3 cup sour cream
1 teaspoon chipotle chiles in adobo, finely minced (or your favorite hot sauce)
2 tablespoons cilantro leaves
24 tortilla chip scoops

Preheat oven to 375d (or preheat a grill to medium).

If baking in the oven, spray a baking sheet with non-stick spray.  Shake a light coating of chili powder blend on the shrimp and place them on the baking sheet.  Bake for 5-8 minutes until curled and pink.   If grilling the shrimp, place on skewers and lightly coat with the chili powder blend.  Grill 2-3 minutes per side until curled and pink.  Set aside.

Combine the avocado with the lime juice in a small bowl and toss gently to coat (this will prevent browning).  Combine the sour cream with the chipotle chiles or other hot sauce.

To assemble, place a teaspoon of avocado in each scoop, followed by a small amount of sour cream and a cilantro leaf or two.  Top with a shrimp and a sprinkle of lime zest.

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