Shrimp Taco Bites pictured with Chicken Empanadas.
Shrimp Taco Bites
Serves: 12
Ingredients
- 4 medium flour tortillas
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon smoked paprika, divided
- ½ teaspoon kosher salt, divided
- 1 teaspoon fresh lime zest, divided
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon finely diced shallot
- ½ pound medium fresh shrimp, peeled and deveined
- ½ cup diced fresh ripe mango
- ¼ teaspoon minced fresh cilantro
- 2 tablespoons crumbled Cotija cheese
- Garnish: minced fresh cilantro
Instructions
- Preheat oven to 400°. Spray a 24-cup miniature muffin pan with cooking spray.
- Using a 3-inch round cutter, cut 12 rounds from tortillas.
- In a small bowl, stir together melted butter, ¼ teaspoon paprika, and ⅛ teaspoon salt. Brush butter mixture onto one side of each tortilla round. Place rounds in 12 prepared muffin cups, butter side down, pressing to ensure bottoms are flat and sides are straight.
- Bake until crisp, 8 to 10 minutes. Let cool completely in pan on a wire rack. Carefully remove shells from pan; set aside.
- Heat a medium sauté pan over medium heat. In a large bowl, stir together ½ teaspoon lime zest, lime juice, oil, shallot, ¼ teaspoon salt, and remaining ½ teaspoon paprika. Add shrimp, and stir until completely coated. Add shrimp to pan; cook, turning once, until pink and firm, 2 to 3 minutes. Transfer to a heatproof dish until ready to use.
- In a medium bowl, stir together mango, cilantro, remaining ½ teaspoon lime zest, and remaining ⅛ teaspoon salt. Divide mango salsa among prepared tortilla shells. Top each with shrimp and cheese.
- Garnish with cilantro, if desired. Serve immediately.
Notes
Tortilla shells can be prepared up to a day ahead, cooled completely, and stored in an airtight container at room temperture. Shrimp can be cooked a day ahead, placed in an airtight container, and stored in the refrigerator until needed. Mango salsa can be prepared a day ahead, placed in an airtight container, and stored in the refrigerator until needed.
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