Tequila Lime Shrimp Taco Bites
Mini wonton cups filled with guacamole and topped with shrimp are the perfect, easy to make two-bite appetizer!
Servings: 24 Taco Bites
Ingredients
- 24 wonton wrappers
- 1 pound shrimp, 21-25 count, peeled and deveined
- 2 tablespoons tequila
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 2 teaspoons olive oil
- 1 teaspoon hot sauce
- 1/4 teaspoon ground cumin
- salt and pepper to taste
- 1 cup guacamole
Instructions
Wonton Cups
- Preheat oven to 400° F. and spray a 24 cup mini muffin tin with cooking spray. Nestle one wonton wrapper down into each of the 24 muffin cups. Bake the cups for about 6 minutes or until golden brown.
Tequila Lime Shrimp
- In a medium sized bowl whisk together the tequila, lime zest, lime juice, olive oil, cilantro, hot sauce, cumin, salt and pepper. Add the shrimp to the marinade and toss until they are all coated.
- Heat a large cast iron or non-stick skillet over high heat. Spray the skillet with cooking spray then dump in the shrimp and most of the marinade.
- Cook the shrimp for approximately one minute then flip them oven and cook the other side for another minute or so, just until they are pink and opaque. Remove the shrimp from the skillet onto a plate.
Assembling the Taco Bites
- Spoon one heaping teaspoon of guacamole into each wonton cup. Place 1-2 shrimp on top of the guacamole. Garnish with fresh chopped cilantro if desired.
Notes
- These are best assembled right before serving to prevent the guacamole from browning and the wonton cups from becoming soft.
- The shrimp and wonton cups can both be made a day in advance.
Nutrition
Calories: 66kcal | Carbohydrates: 6g | Protein: 5g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 284mg | Fiber: 1g