Mini Shrimp Tacos

Recipe by Amy Grossi. See my blog post about this event here.

The chile cream sauce and cilantro combo here is to die for.  Use Tostitos Scoops tortilla chips for best results!

Mini Shrimp Tacos

  • 1 pound small peeled and deveined shrimp (50-60ct per pound)
  • bowl-shaped corn tortilla chips, such as Tostitos Scoops
  • 2 avocadoes, diced
  • cumin
  • chili powder
  • olive oil
  • salt & pepper to taste
  • 1 handful of fresh cilantro, coarsely chopped

for the sauce:

  • 1/2 cup sour cream
  • 1/2 cup plain Greek yogurt
  • 2 or 3 chiles in adobo (choose your heat level)
  • juice and zest of 1 lime
  • salt & pepper to taste

In a bowl, sprinkle shrimp with chili powder, cumin, lime zest. Salt and pepper to taste. Drizzle with olive oil and toss to coat.  Cover and set aside.

Add yogurt, adobo chiles and lime juice to a food processor or blender.  Pulse until smooth. Stir in sour cream. Add salt and pepper to taste.

Heat skillet over medium-high heat.  Add shrimp, cooking 2-3 minutes or until shrimp are opaque.

Arrange corn chips on a large serving plate.  Top each chip with a shrimp and one slice of avocado. Using a spoon or a zip top bag with a very small hole cut in it, drizzle chili cream sauce over each mini taco.  Sprinkle with cilantro and serve immediately. Enjoy!

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