December Recipes

Mini Shrimp Tacos

30 Minutes Or Less Badge
Hand holding a Mini Shrimp Taco
Hands On:
30 minutes
Total Time:
45 minutes


  • 1 (16-oz.) pkg. Hy-Vee fajita-size flour tortillas
  • 3 tbsp Hy-Vee vegetable oil
  • 1 (16-oz.) pkg. Hy-Vee Fish Market frozen cooked shrimp, (16-to-20 ct.), thawed, tails removed
  • 1 tbsp Tajin Clasico seasoning
  • 2 tbsp Hy-Vee unsalted butter
  • 1 tsp fresh lime juice
  • 3 tbsp plus 1 tsp. Hy-Vee Mexican style whole corn kernels
  • 3 tbsp plus 1 tsp. Cotija cheese, crumbled
  • Culinary Tours street taco hatch green chile sauce, for serving
  • Fresh cilantro, for serving
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For the mini taco shells, cut 40 (2½-inch-round) circles from fajita-size flour tortillas. Heat vegetable oil in a large nonstick skillet over medium-low heat. Fry tortilla rounds for 1 to 2 minutes or until lightly browned, turning halfway through. Transfer to paper towels to cool. Wipe skillet clean.
Cut each shrimp into 4 pieces; transfer to medium bowl. Add Tajin seasoning and toss to coat. Melt butter in same skillet. Add shrimp; cook over medium heat for 5 to 6 minutes or until liquid is evaporated and shrimp are heated through. Stir in lime juice.
For tacos, place shrimp on center of each fried tortilla round. Top each with corn and crumbled Cotija cheese. Drizzle with hatch green chile sauce and sprinkle with fresh cilantro, if desired. Fold sides of tortilla rounds up to hold filling. Serve immediately.

Nutrition Facts

Serving Size: 2 mini tacos
Serves: 20
Amount Per Serving
% Daily Value*
Total Fat: 5g 6%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 410mg 18%
Total Carbohydrate: 12g 4%
Dietary Fiber: 0g 0%
Sugars: 0g 0%
Protein: 5g 10%

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