Shrimp Taco Cups with chunky Avocado Salsa

I discovered this one searching for a nice appetizer, and I must say - it didn't disappoint. Freshness from the salsa, tasty shrimps with a kick of chilly, dreazzled with a creamy touch, all wrapped up in a crunchy tortilla cup. And looks really nice too. =) Another bonus for me is you can make it ahead, which is always a benefit, especially if you are making a "special occasion" dinner and already have a lot at hand.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375˚F (190˚C).

Step 2

Butter each side of the tortillas and cut into even quarters, making 24 pieces.

Step 3

Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).

Step 4

Bake for 10-12 minutes or until crisp.

Step 5

In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.

Step 6

Cook over medium high heat for 8 minutes, flipping halfway. Set aside.

Step 7

In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.

Step 8

Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place 2 pieces of shrimp on top, followed by a dollop of sour cream and served with radish roses you made.

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