Don't you hate it when you forget to take meat out of the freezer to thaw!?! That was my situation last night. It was almost dinner time and I really wasn't looking forward to having to order out because my sleepy-head self had forgotten to take something out for dinner. I went to take a look in the deep freezer to see if maybe- just maybe- there was something there to save the day.
I had a package of shrimp lying there just waiting to be turned into something delicious.
I knew I wanted something with a Mexican flare. Shrimp tacos sounded great, but I wanted something a little more fun and fancy. I decided on taco bites. I took my 8" low carb tortillas and cut them into fourths. I shaped them into cups by placing them in my muffin tin; no oil or spray needed. Baked at 375 for 15 minutes, they came out golden-brown and crunchy.
For the shrimp, I sautéed them in about 2 tbsp butter and seasoned them with onion powder, garlic powder, paprika, cumin, and a little salt. Salt just enhances the flavor of the other seasonings. It can be left out of you're watching your sodium intake.
Once the shrimp and tortilla bowls were cooked, I stuffed the bowls with lettuce, diced avocado, a few shrimp, sour cream, salsa verde, and lime juice.
These little cups were so addictive! They'd be perfect for a party, lunch, snack, or dinner. And aren't they so much more fun than a regular taco?!