Mini Shrimp Tacos

    My mind is on New Years apps this week. This one is fun cause it’s mini. Mini things are fun right? These actually came out amazing. I made them by myself (a bunch of my friends are snowed OUT of Boston), and ate them all! 24 mini tacos consumed by me. Crunchy, creamy, salty, bite-sized, these are everything you want in a New Years snack. If you wanted to make a shortcut version of this, you could use those tortilla chips that are shaped like mini cups, but where is the fun in that?

    Step one – figure out how to make the shells! A cookie cutter works, but so does a 12-oz can. I brushed these rounds with vegetable oil.

    First try was to use a grate. Didn’t really work. With full size shells, this method works, but with the minis, i wasn’t having much luck.

    Next try was the reverse side of a muffin tin. As you can see, the shells were cracking. I found that if i warmed them to soften first, they wouldnt crack, but the opening was too narrow and couldn’t hold enough filling.

    Finally, balancing them in a mini muffin tin worked. After 5 minutes in the oven I checked on them and most had fallen out of their position. I re balanced them and they came out perfect. I was worried the opening would be too wide, but it was just right.

    This is a mango salsa/cabbage slaw hybrid.

    I mixed the shrimp with a little mayo and chipotle tabasco sauce.

    Slaw first.

    Then shrimp.

    Perfect little bites.

    If you serve these at your new years party, people will seriously flip out. They are that good!  And so small.

    Besides the figuring out how to make the shells portion, this was a pretty simple dish to make.

    The slaw was shredded cabbage, mango, onion, garlic, cilantro, and lime juice. The shrimp were lightly coated in mayo and chipotle tabasco sauce. Yum!

    Ingredients

    • Shredded Cabbage
    • Mango
    • Onion
    • Garlic
    • Cilantro
    • Lime Juice
    • Salt and Pepper
    • Shrimp
    • Mayo
    • Chipotle Sauce

    Instructions

    1. The slaw was shredded cabbage, mango, onion, garlic, cilantro, and lime juice. The shrimp were lightly coated in mayo and chipotle tabasco sauce. Yum!

    Notes

    My mind is on New Years apps this week. This one is fun cause it’s mini. Mini things are fun right? These actually came out amazing. I made them by myself (a bunch of my friends are snowed OUT of Boston), and ate them all! 24 mini tacos consumed by me. Crunchy, creamy, salty, bite-sized, these are everything you want in a New Years snack. If you wanted to make a shortcut version of this, you could use those tortilla chips that are shaped like mini cups, but where is the fun in that?

    Step one – figure out how to make the shells! A cookie cutter works, but so does a 12-oz can. I brushed these rounds with vegetable oil.

    First try was to use a grate. Didn’t really work. With full size shells, this method works, but with the minis, i wasn’t having much luck.

    Next try was the reverse side of a muffin tin. As you can see, the shells were cracking. I found that if i warmed them to soften first, they wouldnt crack, but the opening was too narrow and couldn’t hold enough filling.

    Finally, balancing them in a mini muffin tin worked. After 5 minutes in the oven I checked on them and most had fallen out of their position. I re balanced them and they came out perfect. I was worried the opening would be too wide, but it was just right.

    This is a mango salsa/cabbage slaw hybrid.

    I mixed the shrimp with a little mayo and chipotle tabasco sauce.

    Slaw first.

    Then shrimp.

    Perfect little bites.

    If you serve these at your new years party, people will seriously flip out. They are that good!  And so small.

    Besides the figuring out how to make the shells portion, this was a pretty simple dish to make.