Mini Chipotle Shrimp Tacos with Cumin Sour Cream

These adorable mini two-bite tacos are the perfect appetizer to serve at a party (gameday or otherwise!).



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!

I know it seems a tiny bit tedious, but you can stack up the tortillas and cut them all I once--takes seconds! And the adorableness makes it totally worth it.

Now all you're missing is an equally adorable tiny margarita, huh?

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Loved this recipe? Here are three other taco recipes you might like:


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Mini Chipotle Shrimp Tacos
Makes 24 Mini Tacos

Ingredients
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
Kosher salt
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

Directions
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.

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