The spicy shrimp filling cooks up quickly and gets lots of flavor from chipotle adobo sauce (one of my fave go-to ingredients) and a cool cumin sour cream sauce.
To make the mini taco shells, just use a 3" cookie cutter on regular tortillas. I used flour tortillas for these, but you can definitely use corn, too!
Now all you're missing is an equally adorable tiny margarita, huh?
Loved this recipe? Here are three other taco recipes you might like:
- Quick Shrimp Tacos with Spicy Mango Salsa
- Ancho Pomegranate Pulled Brisket Tacos
- Chimichurri Fish Tacos
Thanks so much for reading!
Mini Chipotle Shrimp Tacos
Makes 24 Mini Tacos
48 salad size shrimp (about ½ - 3/4 pound), deveined with peels and tails removed
3 tablespoons adobo sauce from a can of chipotles in adobo sauce
2 large limes, juiced
1/4 cup minced red onion
1/2 cup minced red bell pepper
5 10” flour tortillas
2 cups sour cream
1 tablespoon cumin
Fresh cilantro, for garnish; 24 toothpick to hold tacos together
Combine shrimp with adobo sauce, lime juice and salt. Toss to coat well, then cook in a medium high skillet until shrimp are fully cooked. Toss with the red onion and bell pepper, then set aside.
Whisk together sour cream and cumin.
Make the tortillas by using a 3” round cookie cutter to cut mini circles out of the tortillas.
Assemble the tacos by placing a spoonful of the cumin sour cream, top with two shrimp, then skewer with a toothpick.
Repeat with rest of shrimp and tortillas. Garnish tacos with fresh cilantro.