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Mini Ranchero Shrimp Tacos

This fast and easy appetizer uses the famous sauce from your Huevos Rancheros breakfast as the spicy component on these mini tacos. So easy and fast to prepare.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Starter
Cuisine General
Servings 2
Calories 11 kcal

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


  • 8 Corn slider sized tortillas
  • 16 Large shrimp, peeled, deveined and tail removed
  • 1 Tbsp. Yaco seasoning
  • 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


  • 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.


Calories: 11kcalCarbohydrates: 2gProtein: 0.5gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 484mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 34IUVitamin C: 13mgCalcium: 15mgIron: 0.2mg
Keyword appetizer, healthier choice, seafood, shellfish, starter
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