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These Pineapple Shrimp Mini Tacos are filled with slightly spicy shrimp and diced pineapple, and topped with a creamy yogurt sauce. These tiny tacos are healthy, easy, and perfect for parties!
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5 from 4 votes

Mini Tacos with Shrimp and Pineapple

This recipe makes 8 mini tacos, and assumes one taco per person, but is EASILY doubled or tripled.  
As written, this recipe uses mini taco shells, but it could easily be adapted to full size tacos or even burritos by using larger shells.  
Ingredient measurements in these tacos are estimates- use more or less of each ingredient according to preference, but avoid over-stuffing mini taco shells.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 8 people
Calories: 129kcal

Ingredients

Shrimp:

  • 1 lb raw shrimp, thawed (tails off, medium size)
  • 1 tsp salt
  • 2 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 1 TB smoked paprika
  • 1 TB olive oil

Yogurt Sauce:

  • 1/2 cup plain yogurt
  • 2 garlic cloves, finely diced
  • 1 tsp salt
  • 1/4 lime, juiced

Tacos:

  • 8 4" mini flour taco shells (I use Mission brand mini taco shells)
  • 1 cup finely diced fresh pineapple
  • 2 oz queso fresco (use more if desired)
  • 2 limes, quartered
  • (Optional) fresh cilantro, green onion, or chives

Instructions

  • Preheat oven to 400ºF. 

Shrimp:

  • Toss shrimp in salt, cayenne, red pepper, and paprika. Set aside.
  • Add olive oil to a heavy-bottomed pot over medium high heat. When the oil is shimmering and the pan is hot, add the shrimp. Allow the shrimp to cook, untouched, for 1-2 minutes, or until one side is completely pink. Flip shrimp, continue cooking until all the shrimp are pink.
  • Remove shrimp from the pan, and set aside. 

Yogurt Sauce:

  • Add yogurt, garlic, lime juice, and salt to a bowl and stir together.

Tacos:

  • Heat taco shells on the racks of your preheated oven for about 2 minutes, or until they start to bubble up.  Use tongs to pull them out of the oven.
  • Begin filling taco shells by dividing the shrimp and pineapple into the shells.  Drizzle each taco with a little yogurt sauce.  Grate the queso onto the tacos, and top with fresh herbs (if desired).  Serve with lime quarters, or drizzle fresh lime juice over just before serving.

Notes

Serving Tips:  Serving pre-filled tacos on a party platter can be tricky if you don't have a taco serving tray.  To hold them together, you can use toothpicks, but make sure that the toothpicks are visible so that no one accidentally bites into one!
Food Safety Tips:  Avoid leaving the shrimp out at room temperature for hours.

Nutrition

Calories: 129kcal | Carbohydrates: 7g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 149mg | Sodium: 1098mg | Potassium: 154mg | Fiber: 1g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 18.2mg | Calcium: 155mg | Iron: 1.7mg