I love shrimp tacos. I found this impressive appetizer, and these will be perfect for
Easter Dinner or Cinco de Mayo or BOTH!
Shrimp Taco Bites
30 small shrimp (size 51-60), Raw, Peeled, Deveined, and Thawed
½ package of Taco Seasoning Mix, (about 3 Tablespoons)
2 Tablespoons Oil
30 Tortilla “Scoops”
2 Cups cabbage shredded or chopped.
1 Avocado, diced.
Pico or Salsa for garnish
½ Bunch Cilantro chopped for garnish
Cilantro Ranch Sauce
1 ½ Cups Hidden Valley Ranch Salad Dressing
½ Bunch Cilantro, chopped
3 Tablespoons Lime juice
Place Shrimp and Taco Seasoning in a Ziploc Bag and shake until shrimp is
coated with the seasoning mix.
Make the Cilantro Ranch by placing the 3 ingredients into a blender and process
until smooth.
In a medium skillet heat the oil. Place shrimp in pan and cook for about 2
minutes on each side or until pink and cooked through. Remove shrimp from heat.
Place a pinch of the cabbage into each “scoop’, then top with about 2 teaspoons
of the Ranch Cilantro Dressing, then top with piece of the avocado, then top with the
cooked shrimp.
Drizzle with a little Pico or Salsa. Garnish with some chopped Cilantro.
Place on serving platter and serve immediately. Plan on 3 scoops per person at
least.
*** I purchased the shredded cabbage for coleslaw instead of buying a whole head of
cabbage. You could use shredded lettuce instead.
**To make Gluten Free make sure the taco seasoning is Gluten Free. Dairy Free leave
off the Cilantro Ranch and just use more Pico or Salsa.
Jan Dairy Keen