Description
Small shrimp taco cups are the ultimate summer appetizer, combining crispy taco shells with succulent shrimp, fresh vegetables, and a creamy avocado sauce. Perfect for gatherings or casual dinners, these bite-sized treats deliver a burst of flavor in every crunchy bite. Quick to prepare and easy to customize, they’re sure to be a hit at your next barbecue or family get-together.
Ingredients
Scale
- 1 lb small shrimp (peeled and deveined)
- 12 mini taco shells
- 1 cup diced bell peppers
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt to taste
- Juice of 1 lime
- 1 ripe avocado
- ½ cup sour cream
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, toss the shrimp with chili powder, cumin, garlic powder, and salt. Let it marinate briefly.
- Heat olive oil in a skillet over medium heat. Cook the shrimp for about three minutes until pink and opaque, then remove from heat.
- Arrange mini taco shells on the baking sheet; fill each shell with cooked shrimp and top with diced bell peppers and tomatoes.
- Bake for five minutes until heated through and shells are crisp.
- For the avocado cream sauce, blend the avocado with sour cream and lime juice until smooth.
- Drizzle the sauce over the taco cups before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taco cups (120g)
- Calories: 230
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 115mg