Ingredients

The following ingredients have 4 Servings
  • 12 mini corn tortillas
  • 24 shrimp (large, precooked, tail off)
  • 6 tbsp guacamole
  • cooking spray (avocado oil spray or misto with avocado oil)
  • salt
  • optional: 1 cup pico de gallo (lime wedges)

Instruction

  • Preheat oven to 375F. Line the baking sheet with foil or parchment paper (for easier clean up) and coat with cooking spray. 
  • Warm corn tortillas in microwave for 15 seconds (per three tortillas) so that they fold over easier. Spread ½ tablespoon guacamole over half of each tortilla, place two shrimps over guacamole, close tortilla. 
  • Place taco on the baking sheet. Using a wooden toothpick stab the toothpick thru the top part of the tortilla and a shrimp to keep the top part in place as it bakes.
  • Spray the top of the tacos with oil and then sprinkle liberally with salt.
  • Bake for 14-16 minutes until crispy, serve immediately with lime wedges and pico de gallo.