Game day means appetizers…and when it is too hot for bowls of chili or buffalo wings, serve up cool Sriracha Shrimp Taco Bites for a home run appetizer!
We cannot get enough of this simple but impressive appetizer. I am sure we will have a few on hand for Cinco de Mayo!
These are easy to make ahead using our Summer Shrimp Skewers as a base and our Special Sriracha Sauce for that little something extra. Seriously, these are restaurant good!
Let me show you the trick to making the mini tacos:
YES. A standard cookie cutter!
We used 8 tortillas to yield 16 mini taco shells. The recipe makes roughly 15 Sriracha Shrimp Taco Bites, and we were glad we had an extra shell on hand for dipping into Special Sriracha Sauce!
To begin, preheat your oven to 350 degrees.
Next, let’s start making mini taco shells. To begin, sprinkle water on both sides of a tortilla and cut into circles with your cookie cutter. (The water helps the tortilla become more pliable when prepping for the cooking phase.)
Once your mini taco shells are cut, drape them over your oven rack in the 350 degree oven.
Aren’t they soooo cute? The moistened tortilla should drape easily over the oven rack grid. Sometimes I needed to force the shape with tongs, but most draped as soon as they hit the rack. I also put a piece of tin foil underneath the rack….just in case I had a few slip down. None did, but I recommend the precaution all the same.
Bake for 5-7 minutes or until desired crispness. Let cool prior to assembling tacos.
Then, grab your prepared shrimp and put 2 or 3 in each taco shell.
Load the tacos with freshly chopped lettuce. Drizzle with Special Sriracha Sauce. Ole!
If you use Summer Shrimp Skewers as your base, your shrimp will be nicely infused with fresh garlic and cilantro. The Special Sriracha Sauce drizzled on top of each taco seals the deal.
Sriracha Shrimp Taco Bites are just delicious. No one will miss the hot wings!
Sriracha Shrimp Taco Bites
Ingredients
- 8 soft flour tortillas
- 40-60 shrimp pre-cooked
- 2 cups chopped lettuce
- 1 cup special sriracha sauce
Instructions
- Preheat oven to 350 degrees.
- To make taco shells, sprinkle water on both sides of each tortilla.
- Using a cookie cutter, cut two circles from each tortilla to yield 16 circles.
- Drape each circle over oven rack grid. Use tongs to press into taco shape if necessary.
- Bake 5-7 minutes or until desired crispness.
- Remove from oven and cool on a plate or cooled baking sheet.
- Fill with shrimp, chopped lettuce and desired toppings.
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