a plate of mini ranchero shrimp tacos.

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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

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.
a plate of mini ranchero shrimp tacos.
a plate of mini ranchero shrimp tacos.
a plate of mini ranchero shrimp tacos.

Mini Ranchero Shrimp Tacos

This fast and easy appetizer uses the famous ranchero sauce from our Huevos Rancheros breakfast as the spicy component on these mini tacos. So easy and fast to prepare.
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Starter
Cuisine General
Servings 2

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 8 Corn slider sized tortillas
  • 16 Large shrimp, peeled, deveined and tail removed
  • 1 Tbsp. Taco seasoning (use your favorite store-bought mix)
  • 1 Avocado, pitted and sliced into thin slices
  • 1 Cup Coleslaw mix
  • 2 Tbsp. Rice wine vinegar
  • ¼ Cup Ranchero Sauce (see notes below)
  • ½ Tsp. Kosher salt
  • Freshly ground pepper
  • Cooking Spray
  • 1 Lime, cut into quarters

Instructions
 

  • Make your Ranchero Sauce. Get the recipe here: Ranchero Sauce
  • Mix the coleslaw mix with the rice wine vinegar and sprinkle with salt and pepper. Put to the side.
  • Heat two large skillets sprayed with cooking spray. In one, add the shrimp, taco seasoning and a sprinkle of salt and a few grinds of fresh black pepper. Cook the shrimp until cooked through (about 5 minutes total). Flip the shrimp at about 3 minutes.
  • In the second skillet, add four tortillas at a time and cook about two minutes on each side to get warm and crisp up slightly. Cook two batches.
  • Assemble your mini tacos. On each tortilla, add a couple of slices of the sliced avocado, top with two shrimp and top with a heaping tablespoon of the coleslaw. Drizzle on the ranchero sauce. Serve on a platter with lime wedges. Enjoy.
Keyword appetizer, healthier choice, seafood, shellfish, starter
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