Tacos Mini Shrimp

Presenting the cutest holiday finger food ever: Teeny-tiny tacos that are equal parts spicy, filling and refreshing. Leave it to adobo chipotle sauce and pico de Gallo.
You’ve got to check out how to make these mini taco shells in the oven – it’s sooo cool! (No fancy moulds required!) Introducing my mini Shrimp Tacos!

subheading: PRAWNS:

3.5 oz / 100 g raw prawns (peeled and deveined)

2 tbsp extra virgin olive oil , separated

2 garlic cloves , minced

Salt and pepper

subheading: MINI TACO SHELLS:

4 flour tortillas (extra soft ones, if you can find them)

Oil spray

subheading: ADOBO CHIPOTLE SAUCE:

⅓ cup mayonnaise (preferably whole egg)

3 tbsp sour cream

2 chipotle chilies + 1 tbsp sauce from 1 can of chipotles in adobo

2 tbsp lime juice

½ tsp salt

subheading: PICO DE GALLO:

½ cup cherry tomatoes , finely diced

¼ cup cilantro / coriander leaves , roughly chopped

¼ cup red onion , finely diced

½ tbsp olive oil

½ tbsp lime juice

Salt and pepper

subheading: TO SERVE:

½ cup very finely shredded green cabbage (or lettuce)

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

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