Mini Shrimp Tacos
These Mini Shrimp and Pineapple Tacos are a quick, vibrant appetizer or snack. Tender shrimp seasoned to perfection combine with sweet pineapple, creamy yogurt sauce, and crumbled queso fresco for a refreshing bite. Perfect for parties, weeknight dinners, or light lunches, they’re easy to assemble, high in protein, and low in saturated fat.
Equipment
- Heavy-bottomed skillet or sauté pan (1)
- Mixing bowl (1)
- Measuring spoons (set)
- Knife and cutting board (1 each)
- Oven or toaster oven (1)
- Tongs (1)
Ingredients
For the Shrimp:
- 1 pound medium raw shrimp peeled and deveined
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Pinch of sea salt
- 1 tablespoon olive oil
For the Yogurt Sauce:
- ½ cup plain yogurt
- 2 garlic cloves finely minced
- ¼ teaspoon salt
- Juice of ¼ lime
For the Tacos:
- 8 mini flour tortillas about 4 inches, “street taco” style
- 1 cup fresh pineapple finely diced
- 2 ounces queso fresco crumbled (or more to taste)
- 2 limes cut into quarters
- Optional garnish: fresh cilantro chopped green onion, or chives
Instructions
- Preheat Oven for Taco Shells: Start by preheating your oven to 400°F (200°C). This ensures your mini tortillas will be perfectly warm and slightly crisp when filled. Arrange the oven racks in the middle position to allow even heating. The brief warming will help the tortillas hold the shrimp and pineapple without becoming soggy.
- Prepare the Shrimp Seasoning: In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper (if you like a little heat), and a pinch of sea salt. Gently toss your peeled and deveined shrimp in this spice mixture until they are evenly coated. The seasoning will infuse the shrimp with flavor while keeping them tender.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Wait until the oil shimmers, indicating it is hot enough. Place the shrimp in a single layer without crowding them. Let the shrimp cook untouched for 1–2 minutes until the bottom side turns pink and opaque. Flip each shrimp and cook for another 1–2 minutes on the other side until fully pink. Remove the shrimp from the pan and transfer them to a plate. Set aside while you prepare the sauce and taco shells.
- Make the Yogurt Sauce: In a small mixing bowl, add ½ cup plain yogurt, 2 finely minced garlic cloves, ¼ teaspoon salt, and the juice of ¼ lime. Stir gently until all ingredients are fully combined. Taste the sauce and adjust the lime juice or salt if needed. The yogurt sauce will provide a creamy, tangy element that balances the sweetness of the pineapple and the spices of the shrimp.
- Warm the Mini Tortillas: Place the mini tortillas directly on the oven racks in your preheated oven for about 2 minutes. Watch closely—when you see small bubbles forming or the edges begin to slightly crisp, they’re ready. Use tongs to carefully remove the tortillas from the oven. This step ensures your tacos have a soft interior but a slight crisp that helps prevent sogginess when filled.
- Assemble the Shrimp Tacos: Start by dividing the cooked shrimp evenly among the warm tortillas. Next, sprinkle a generous portion of finely diced pineapple over the shrimp. The pineapple adds a juicy, sweet contrast to the savory shrimp.
- Add Yogurt Sauce and Queso Fresco: Drizzle the yogurt sauce over the shrimp and pineapple layers, ensuring each taco gets a touch of creaminess. Then, crumble 2 ounces of queso fresco evenly over all the tacos. If desired, you can add more cheese for extra richness. This layer creates a beautiful balance of flavors and textures in each bite.
- Garnish and Serve: For a fresh pop of color and flavor, optionally sprinkle chopped cilantro, green onion, or chives on top of the tacos. Serve immediately with lime wedges on the side. Squeezing fresh lime juice over the tacos just before eating will enhance the tropical and zesty notes of the dish.
- Serving Tips: If serving at a party, place the tacos on a platter in neat rows. To keep them upright and prevent fillings from spilling, you can use small toothpicks—just ensure they are visible so guests don’t bite into them accidentally. These tacos are best enjoyed fresh, but they can be prepped ahead by cooking the shrimp and making the yogurt sauce in advance, then assembling just before serving.
- Storage and Reheating Notes: If you have leftover shrimp or yogurt sauce, store them separately in airtight containers in the refrigerator for up to 1–2 days. Do not assemble the tacos ahead of time, as the tortillas may become soggy. Reheat shrimp gently in a skillet over medium heat for 1–2 minutes, and warm tortillas in the oven for a few seconds before serving.
Notes
- The prep time listed does not include shrimp cleaning if they are purchased unpeeled; allow extra time if needed.
- Mini taco shells can be substituted with small corn tortillas or even larger flour tortillas for a more filling option.
- Avoid overcrowding the shrimp in the pan while cooking; this ensures they sear properly instead of steaming.
- Adjust the amount of cayenne pepper to match your spice preference—omitting it keeps the dish mild and family-friendly.
- For extra flavor, lightly toast the pineapple in the skillet for 30 seconds before adding it to the tacos.
