Crispy, golden shrimp taco cups! Mini flour tortilla cups filled with shrimp, black beans, corn, chopped tomatoes and topped with cheese, spring onion and fresh cilantro!
I love that you can just place these cups onto a plater and here you have the perfect appetizer to serve at a party, family gathering or at a game night.
This recipe is super easy, fun and quick to make. It takes 15-20 minutes from start to serve time.
First step is making the cups, by pressing gently flour tortillas into a standard muffin pan and baking them for almost 5 minutes in the oven at 350F. It will make them crispy and golden! Now, that you have the cups ready, you just add the filling, top with some Mexican cheese blend and bake for another 15 minutes. That’s it! Simple, no tricks and utterly delicious!
These shrimp taco cups are going to be a huge hit! Who doesn’t love gooey, cheesy, crunchy bites?!
Shrimp Taco Cups Recipe
- 10 small flour tortillas
- 1 cup chopped tomatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 2 cups cooked shrimp, roughly chopped
- 1 cup Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped to serve
- 1 tablespoon spring onions, sliced to serve
- salt and pepper
Preheat oven to 350F.
First step is making the taco cups. Press gently flour tortillas into a standard muffin pan, allowing a wide base as possible to add the filling later. Bake them for almost 5 minutes, just until golden and a bit crispy. Remove from oven and set aside.
Meanwhile, in a large bowl, combine chopped shrimp with black beans, corn, chopped tomatoes. Season with salt and pepper. Divide the filling between tortilla cups, leaving some space till the edge. Sprinkle cheese on top of the cups and bake for 15 minutes, until the cheese has completely melted. Remove from oven, allow to cool down a bit before serving them.
Serve warm, with some fresh chopped cilantro and spring onions on top!