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The allure of tacos is undeniable, captivating food enthusiasts with their endless variety and bold flavors. Among the myriad of taco creations, Sweet and Spicy Shrimp Taco Cups stand out as a delightful fusion of taste and presentation. This dish perfectly marries the succulent taste of shrimp with a tantalizing sweet and spicy marinade, resulting in a culinary experience that is both exciting and satisfying. Ideal for casual gatherings or a fun family dinner, these taco cups not only offer a burst of flavor but also a visually stunning presentation that is sure to impress guests and family alike.

Sweet and Spicy Shrimp Taco Cups

Discover the irresistible taste of Sweet and Spicy Shrimp Taco Cups! This delicious dish combines succulent shrimp with a tangy marinade, all nestled in a crunchy tortilla cup. Perfect for casual gatherings or family dinners, these taco cups are not only bursting with flavor but also visually appealing. With simple steps and customizable options, you’ll find it easy to whip up this vibrant recipe. Elevate your next meal and impress your guests with this culinary delight!
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Ingredients
  

For the shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon sriracha (adjust for desired spice level)

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

Juice of 1 lime

For the taco cups:

8 small corn tortillas

Cooking spray or olive oil

1 cup shredded cabbage (green and purple mixed)

1/2 cup diced tomatoes

1/4 cup sliced jalapeños (optional)

For the avocado crema:

1 ripe avocado

1/2 cup sour cream or Greek yogurt

Juice of 1 lime

Salt, to taste

1 tablespoon fresh cilantro, chopped (optional)

Instructions
 

Prepare the shrimp:

    - In a mixing bowl, combine the olive oil, honey, sriracha, smoked paprika, garlic powder, lime juice, salt, and pepper. Add the shrimp and toss to coat evenly. Allow it to marinate for at least 15-30 minutes.

      Make the taco cups:

        - Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or olive oil.

          - Cut the corn tortillas into smaller circles (about 4 inches across) using a cookie cutter or a glass. Press each tortilla circle into the muffin cups to shape them into cups.

            - Bake in the oven for 10-12 minutes or until the edges are crispy and golden brown. Remove and let cool slightly.

              Cook the shrimp:

                - While the taco cups are baking, heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.

                  Make the avocado crema:

                    - In a blender or food processor, combine the avocado, sour cream or Greek yogurt, lime juice, and salt. Blend until smooth and creamy. If desired, fold in the chopped cilantro for added freshness.

                      Assemble the taco cups:

                        - Spoon a layer of shredded cabbage into each crispy taco cup, followed by a few shrimp pieces. Top with diced tomatoes and sliced jalapeños, if using.

                          - Drizzle the avocado crema over the top of each taco cup.

                            Serve:

                              - Arrange the Sweet and Spicy Shrimp Taco Cups on a platter and serve immediately. Enjoy with lime wedges on the side for an extra burst of flavor!

                                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6