Spicy Shrimp Mini Tacos

Spicy Shrimp Mini Tacos


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These mini tacos are a great finger food for your next dinner party. Spice things up even more by topping the tacos with a spicy salsa!

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Time needed

10 min preparation + 17-18 min cooking

Serving Size / Yield

4 servings


  • 2 lbs small shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 serrano pepper, thinly sliced lengthwise
  • ½ cup scallions, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • 1 teaspoon spicy paprika
  • 2 limes, juiced
  • ½ cup mozzarella cheese
  • 8 mini flour tortillas

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Preheat the oven to 400°F. Cut 4 sheets of foil and divide the shrimp, peppers and onion into 4 portions onto the center of the foil sheets. Fold up the sides of the foil packets. In a small bowl mix together the olive oil, taco seasoning, paprika and lime juice. Sprinkle this evenly on the 4 portions of shrimp. Fold the sides of the foil over the shrimp to cover and close the packets completely. Place the foil packets into the over and cook for 15 minutes. Place the tortillas on a parchment lined baking sheet and then arrange the tortillas. When the shrimp are done, arrange them on the mini tortillas, dividing 1-foiled serving onto 2 tortillas. Spread cheese on top and return to oven for 2-3 minutes, or until cheese has melted.

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