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Mini Tacos with Shrimp and Pineapple
5 from 8 votes

Mini Tacos with Shrimp and Pineapple

This recipe makes 8 mini tacos, and assumes one taco per person, but is EASILY doubled or tripled.  As written, this recipe uses mini taco shells, but it could easily be adapted to full size tacos or even burritos by using larger shells.  Ingredient measurements in these tacos are estimates- use more or less of each ingredient according to preference, but avoid over-stuffing mini taco shells.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 8 people
Calories: 110 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

Shrimp:
  • 1 pound Shrimp raw, thawed, tails off, medium size
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • sea salt pinch
  • 1 tablespoon olive oil
Yogurt Sauce:
  • ½ cup PLAIN yogurt
  • 2 garlic cloves, finely diced
  • ¼ teaspoon salt
  • ¼ lime juiced
Tacos:
  • 8 flour tortilla Look for "street taco" tortillas, 4 inch, mini
  • 1 cup pineapple finely diced, fresh
  • 2 ounces queso fresco use more if desired
  • 2 lime quartered
  • cilantro optional, or green onion or chives

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF. 
Shrimp:
  1. Toss shrimp in salt, cayenne, red pepper, and paprika. Set aside.
  2. Add olive oil to a heavy-bottomed pot over medium high heat. When the oil is shimmering and the pan is hot, add the shrimp. Allow the shrimp to cook, untouched, for 1-2 minutes, or until one side is completely pink. Flip shrimp, continue cooking until all the shrimp are pink.
  3. Remove shrimp from the pan, and set aside. 
Yogurt Sauce:
  1. Add yogurt, garlic, lime juice, and salt to a bowl and stir together.
Tacos:
  1. Heat taco shells on the racks of your preheated oven for about 2 minutes, or until they start to bubble up.  Use tongs to pull them out of the oven.
  2. Begin filling taco shells by dividing the shrimp and pineapple into the shells.  Drizzle each taco with a little yogurt sauce.  Grate the queso onto the tacos, and top with fresh herbs (if desired).  Serve with lime quarters, or drizzle fresh lime juice over just before serving.

Notes

  • Prep Time does not include preparing shrimp.  It is difficult to know how long shrimp prep will take, because shrimp can be purchased in all stages of preparation.  Be aware that if your shrimp need to be fully prepped, it will increase the prep time.
  • Serving Tips:  Serving pre-filled tacos on a party platter can be tricky if you don't have a taco serving tray.  To hold them together, you can use toothpicks, but make sure that the toothpicks are visible so that no one accidentally bites into one!
  • Food Safety Tips:  Avoid leaving the shrimp out at room temperature for hours.

Nutrition Information

Calories 110kcal (6%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 7mg (2%) Sodium 295mg (12%) Potassium 112mg (2%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 243IU (5%) Vitamin C 16mg (18%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 110

% Daily Value*

Calories 110kcal 6%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 7mg 2%
Sodium 295mg 12%
Potassium 112mg 2%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 243IU 5%
Vitamin C 16mg 18%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.