Mini Shrimp Tacos

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.