Description
These Mexican Shrimp & Avocado Taco Cups are a delightful appetizer or light meal featuring crispy tortilla cups filled with creamy guacamole, spiced seared shrimp, and a tangy Tex-Mex cocktail sauce. Perfectly balanced with fresh lime, garlic, and cilantro, these colorful, bite-sized cups offer a flavorful mix of textures and zesty tastes in every bite, ideal for parties or quick dinners.
Ingredients
Tortilla Cups
- 12 small wheat or corn tortillas
- Olive oil spray or a light brush of olive oil
- ½ teaspoon salt (optional, for sprinkling on cups)
Guacamole
- 2 ripe avocados
- Juice of ½ lime (more if you prefer more tang)
- 2 small cloves garlic, minced or grated
- 1 medium tomato, diced into cubes
- 2 tablespoons red onion, finely chopped
- 2 tablespoons cilantro (chopped, fresh coriander)
- ½ teaspoon salt (to taste)
Shrimp
- 24 large shrimp, peeled and deveined (up to 30 if you want extras)
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Tex-Mex Cocktail Sauce
- 2 tablespoons ketchup
- 2 tablespoons yogurt (preferably plain, unsweetened)
- 2 tablespoons mayonnaise
- 2 teaspoons hot sauce (adjust to taste)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Garnish
- Fresh cilantro leaves
- Extra lime wedges
- A dash of chili powder or additional hot sauce (optional)
Instructions
- Prepare the tortilla cups: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tray. Using a large mug, press into the tortillas to cut out smaller circles that will fit neatly into the muffin cups, creating the shape of small bowls. Heat these tortilla circles in the microwave for about 10 seconds to make them pliable before pressing each firmly into the muffin cups. If needed, gently fold the edges to fit. Spray or brush lightly with olive oil and sprinkle with a little salt if desired.
- Bake the tortilla cups: Place the muffin tray with the shaped tortilla cups into the preheated oven and bake for 10-12 minutes or until they are crisp and golden. Note that corn tortillas tend to cook faster, so check them at the 10-minute mark to avoid burning. Let them cool in the tray to maintain their shape.
- Cook the shrimp: In a bowl, toss the peeled and deveined shrimp with smoked paprika, ground cumin, garlic powder, and salt. You can add pepper or chili powder to spice it up if you like. Heat olive oil in a large skillet over medium-high heat and sear the shrimp for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside.
- Make the guacamole: Scoop the avocado flesh into a bowl and mash it to your preferred texture—whether chunky or smooth. Stir in the lime juice, minced garlic, diced tomato, chopped red onion, and cilantro. Season with salt to taste. Cover the bowl and refrigerate to let the flavors meld until ready to serve.
- Prepare the Tex-Mex cocktail sauce: In a small bowl, mix together mayonnaise, yogurt, ketchup, hot sauce, Worcestershire sauce, smoked paprika, and garlic powder. Adjust seasoning based on your taste preference. Set this sauce aside to be drizzled over the shrimp later.
- Assemble the taco cups: Fill each cooled tortilla cup with a generous scoop of guacamole. Top with two cooked shrimp per cup. Drizzle the Tex-Mex cocktail sauce over the shrimp. Garnish with fresh cilantro leaves and serve with extra lime wedges on the side. Add a dash of chili powder or extra hot sauce if you like an extra kick.
Notes
- For best results, use fresh, ripe avocados for creamy guacamole.
- Corn tortillas will crisp faster than wheat tortillas; keep an eye on baking time to avoid burning.
- You can adjust spice levels in shrimp seasoning and cocktail sauce to suit your preference.
- If you prefer a dairy-free option, substitute yogurt with a dairy-free alternative.
- These taco cups make great party appetizers and can be prepared ahead by making taco cups and guacamole in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
