a plate of mini ranchero shrimp tacos.

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

My Mini Ranchero Shrimp Tacos is such an easy and delicious use of this fabulous Rancheros Sauce I make in batches and use in several recipes. I recently made a batch of the sauce for my Sunday Brunch of Huevos Rancheros. When I was left with a couple of cups of the sauce, I went to work on coming up with ways to use it and this recipe was a result of that “playing in the kitchen”. Once the sauce is made and in the fridge, it will become one of your favorite condiments and/or sauces. If you make the sauce ahead of time, this mini ranchero shrimp tacos recipe takes about 10 minutes to pull together.

The meaning of rancheros tacos

So where did rancheros tacos originate from?  Mexico for sure.  Los Rancheros translates to “the ranchers” in Spanish and refers to the people who work or live on a ranch.  A famous Mexican breakfast, Huevos Rancheros, translates to rancher’s eggs and is made with fried eggs and served on tortillas with a spicy sauce – ranchero sauce.  The farmers need a filling and satisfying meal to start their long days in the fields.  And that is how the rancheros sauce got started.  Once you’ve tasted and made the rich sauce, you’ll be inclined to use it on everything like I did.  Since tacos are a main stay in Mexico, and I do say in California, it is a natural fit to drizzle it over them too.  And so, my mini ranchero tacos were born.

Ready to make this dish?  Start by pulling together all your ingredients.

ingredients for mini ranchero shrimp tacos.

How to make mini ranchero shrimp tacos

  • To start, I used these really cute slider sized tortillas I find in the supermarket.  You’ll see them labeled as street tortillas or street tacos.   Typically, you’ll double up and use two tortillas so they are hand held and are sturdy enough for the filling.  I prefer one tortilla per taco, but you decide.
  • Start by making your sauce.  Grab the recipe Rancheros Sauce recipe here.  I put the sauce into a squirt bottle so it is easy to distribute over the rancheros tacos.
  • Once that is made, this dish is easy to pull together.  Slice up your lime and slice up your avocado.  Sprinkle the avocado with salt and pepper.
  • Take your coleslaw mix and add the rice wine vinegar and some salt and pepper to taste.  Toss to make sure everything is coated in the vinegar.  Put that to the side.
  • Next, you are going to heat up two large skillets and spray with cooking spray.  One will be used to toast the tortillas.  The other will be used to cook the shrimp.  Add 2-4 of the small tortillas to one pan and let heat through then flip.  You’ll cook until lightly browned and crispy.  A total of four minutes.
  • In the other skillet, add the shrimp, taco seasoning (Use any taco seasoning you like – I always have a package in my spice draw for fast, tasty meals.) and a pinch of salt and some fresh ground black pepper.  Stir and let cook until just cooked through.  The shrimp will be pink and will curl slightly.
  • You are then ready to assemble your tacos.  Top each tortilla with a couple of slices of avocado.  Top with a 2-4 shrimp, some of the coleslaw and a nice drizzle of the Rancheros sauce.  One note on the sauce, you can use the sauce warm, cold or at room temperature.  I prefer warm-room temperature to keep the shrimp warm.  The sauce can be reheated right on the stove or in the microwave if you’ve made it in advance.  Remember, rancheros tacos is all about the sauce!

Top FAQs for Mini Shrimp Rancheros Tacos

Use large 21-25 count thawed shrimp, but medium (26-30 count) or even small shrimp (31-35 count) would work well. For mini tacos, smaller shrimp (31-35 count) are actually preferred as they fit better in small tortillas. Keep in mind that smaller shrimp cook faster, so adjust your cooking time accordingly.
Shrimp tacos are ready in about 30 minutes from start to finish. The shrimp cook very quickly (2-3 minutes per side), and most of the time is spent preparing toppings and warming tortillas.
Rancheros sauce uses the famous sauce from Huevos Rancheros breakfast as the spicy component. Ranchero style includes tender shrimp sauteed with tomatoes, serrano peppers, onion, garlic, and cilantro, making it more complex and flavorful than basic taco sauce.
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before cooking. Remove any ice crystals to prevent excess water from diluting the rancheros sauce.
Small corn tortillas (4-5 inches) or small flour tortillas work best for mini tacos. Warm them before serving to make them more pliable and enhance their flavor.
Season the shrimp with a simple combo of garlic, salt, pepper, cumin, and cayenne pepper. For rancheros style, you can also add chili powder and paprika for extra depth.
Popular toppings include shredded cabbage, diced avocado, cotija cheese, cilantro, lime wedges, and pickled jalapeños. A creamy sauce like cilantro-lime crema or chipotle aioli complements the spicy rancheros flavors.
Don’t overcook the shrimp – they should be pink and opaque, which takes about 2-3 minutes per side. Remove them from heat as soon as they’re cooked through.
You can prep the rancheros sauce and toppings ahead of time, but cook the shrimp just before serving for the best texture. The assembled tacos are best eaten immediately to prevent the tortillas from getting soggy.
Ranchero shrimp are a spicy Mexican shrimp dish made with serrano peppers, but you can adjust the heat level by using fewer peppers or removing the seeds. The spiciness can be balanced with cooling toppings like avocado or sour cream.

How to serve these mini tacos

I typically these as an appetizer, but they would also be great as a lunch. I’d serve four per person when serving for lunch.

Serve the mini tacos on a large platter or in a taco stand with lime wedges on the side.  This is such a satisfying bite of food. 

a plate of mini ranchero shrimp tacos.

The sauce is everything on these tacos and well worth making.  Whip up that sauce and let your imagination go wild. Check out my Ranchero Burgers too. WOW, mixing chorizo with ground turkey is a winner on it’s own but adding this sauce put it over the top! 

a plate of mini ranchero shrimp tacos.


Did you like this recipe?  If so, please leave a rating and comment below. Do you like Mexican flavors?  If so, be sure to try some of my other favorite recipes and enjoy.

Black Bean and Veggie Quesadillas

Shrimp and Chorizo Tacos

Mexican Salad

Party Nachos

7 Layer Mexican Dip Cups

Shrimp & Veggies with Rancheros Sauce