These mini shrimp tacos bring a burst of freshness and crunch to your table, the ideal finger food for Christmas parties, festive buffets, or summer evenings.

With spicy shrimp, tangy salsa, and a creamy sauce, they strike the perfect balance between vibrant flavours and satisfying texture.

Mini shrimp tacos with tomato salsa

These mini shrimp tacos are a real gem for Christmas buffets or festive gatherings. Crispy, colourful, and full of zest, they instantly add a joyful touch to any table.

In my kitchen, tortillas are a staple, we love them in every form!

But these golden, crunchy tacos, filled with lightly spiced shrimp and freshly made tomato salsa, have a special place in our hearts.

The contrast between the crisp shells, the zesty pico de gallo, and the creamy sauce makes every bite irresistibly moreish.

What I love most is how easy they are to prepare ahead of time, perfect for relaxed entertaining.

They’re light, refreshing, and always vanish before anything else on the table.

A harmonious mix of texture and flavour, these mini tacos bring a burst of sunshine to every season, proof that a simple bite can make a meal feel festive.

Ingredients for 16 Mini shrimp Tacos

For the Shrimp

100 g raw shrimp, peeled and deveined : fresh or frozen, they should turn firm and pink when cooked.
2 tbsp extra virgin olive oil : enhances flavour and prevents sticking.
2 garlic cloves, finely chopped : for a bold, aromatic base.
Salt & pepper : to taste, to balance the spice and freshness.

For the Mini Taco Shells

4 soft flour tortillas : easy to shape into small crispy shells.
A drizzle of oil : to help them brown evenly and stay crisp.

For the Spicy Mayo (Adobo Sauce)

⅓ cup mayonnaise : creamy and rich, forms the base of the sauce.
3 tbsp crème fraîche : adds smoothness and a lighter texture.
1 tsp harissa or Tabasco : adjust the heat to your liking.
2 tbsp fresh lime juice : for a tangy, refreshing twist.
½ tsp salt : to bring all the flavours together.

For the Pico de Gallo (Fresh Salsa)

3 ripe tomatoes, seeded and chopped : juicy but not watery.
½ red onion, finely diced : adds crunch and a mild sweetness.
1 tbsp chopped fresh coriander (cilantro) : gives that signature Mexican aroma.
1 tbsp extra virgin olive oil : to bind and enrich the salsa.
½ small bird’s eye chilli, finely minced : for a touch of heat.
1 pinch of salt : to enhance the natural flavours.
3 tbsp freshly squeezed lemon juice : brightens and balances the salsa.

For Serving

½ cup finely shredded green cabbage or lettuce : adds crunch and freshness.

Step-by-Step Instructions

1. Prepare the Shrimp

Cut shrimp into small pieces (about 1-1.5 cm).
Toss with olive oil, garlic, salt, and pepper in a bowl.
Let marinate while you prepare the other components for deeper flavour.

2. Shape the Mini Taco Shells

Preheat the oven to 180 °C (350 °F).
Cut out 7.5 cm (3-inch) rounds from the tortillas.
Lightly brush with water to soften, then microwave for 15-20 seconds until pliable.
Hang each round over the bars of an oven rack set between two bowls to form the taco shape.
Spray or brush lightly with oil.
Bake for 5-7 minutes until golden and crisp, then cool on the rack to hold their shape.

3. Make the Spicy Mayo

Combine all ingredients (mayonnaise, crème fraîche, harissa, lime juice, salt).
Blend or whisk until smooth.
Chill in the fridge until ready to serve, the flavours intensify beautifully.

4. Prepare the Pico de Gallo

Mix all ingredients in a bowl.
Taste and adjust seasoning or acidity if needed.
Cover and let rest 30 minutes at room temperature for the best flavour infusion.

5. Cook the Shrimp

Heat a skillet over medium heat and add a little oil.
Cook the shrimp pieces for 40-60 seconds, stirring until pink and slightly browned.
Remove from the pan immediately to keep them tender.

6. Assemble the Tacos

Add a layer of shredded cabbage or lettuce into each shell.
Spoon in the warm shrimp, then top with fresh pico de gallo.
Finish with a generous drizzle of spicy mayo.
Serve right away while still crispy!

Tips & Mistakes to Avoid

Don’t overcook the shrimp : they turn rubbery very quickly; remove as soon as they’re pink.
Fill the shells right before serving : they’ll lose crispness if left out too long.
Balance flavours : more lime for freshness, less chilli for a milder version, or extra harissa for heat lovers.
Let the salsa rest : 30 minutes makes the flavours blend beautifully.
Serve immediately : the contrast between hot shrimp and cool salsa is what makes these unforgettable!

Storage & Reheating

Taco shells: store in an airtight container for up to 24 hours at room temperature. Reheat in the oven at 160 °C (320 °F) for 5 minutes to restore crunch.
Shrimp: refrigerate cooked shrimp in an airtight box for up to 2 days. Avoid freezing to maintain texture.
Pico de gallo: best eaten within 24-36 hours; keep refrigerated in a sealed jar.
Reheating tip: warm taco shells separately in the oven or on a rack, never in the microwave, and reheat shrimp gently in a pan before assembling.

Serving Ideas & Pairings

Party appetisers: serve on a large platter with guacamole, sour cream, and lime wedges for a self-serve fiesta.
Buffet or festive table: pair with tortilla chips, a fresh avocado salad, or colourful crudités.
Tapas night: mix with mini empanadas, croquettes, or spicy potato bites.
Perfect drinks: light cocktails, homemade lemonade, cucumber-mint water, or Mexican beer.
Pro tip: leave extra salsa and spicy mayo on the side so everyone can season to taste.

Mini Shrimp Tacos : Crispy and Zesty

Mini shrimp tacos with tomato salsa