Shrimp Taco Cups

This sponsored post is written by me on behalf of Flatout Flatbreads. Thank you for supporting the brands that make Tried and Tasty possible, as always, all opinions are my own.

How delicious do these Shrimp Taco Cups look? Made in a jumbo muffin pan, they are a hearty meal that you are sure to love. I decided to switch things up and use Flatout Flatbread MultiGrain with Flax Flatbread for my taco cups. It’s SO easy to make your own ‘taco shells’ so why not make them healthier? From a shrimp lover like myself, this is my ideal way to have a Mexican Fiesta! The Shrimp Ceviche topping is the icing on top. A fun twist on just your regular shrimp taco. I also decided to grill the shrimp for amped up flavor – together they married beautifully!

Have you ever tried the Flatout Flatbread? The MultiGrain variety is only 100 Calories, they are 100% Whole Wheat, high in fiber, pack 9g of protein AND have half the calories, and half the carbs of 2 slices of 100% Whole Wheat Bread. Basically they are awesome! So how do they taste? Just as good as they sound! The perfect base for these Shrimp Taco Cups and can be transformed from wraps to cups in 10 minutes!

Shrimp Taco Cups

Course: Main Course

Cuisine: Mexican

Keyword: Shrimp Taco Cups

Prep Time: 40 minutes

Cook Time: 14 minutes

Total Time: 54 minutes

Servings: 6

Calories: 203 kcal

Author: Yvonne

Made with Flatout MuliGrain with Flax Flatbread, these Shrimp Taco Cups are a unique way to throw a Mexican Fiesta dinner party. Packed with flavor in the knockout combo of marinated grilled shrimp AND topped with a zesty shrimp ceviche!

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Ingredients

Cilantro Honey Lime Marinade

• 1 small jalapeno pepper stemmed and seeded
• 1/4 c. fresh juice from 3 to 4 limes
• 1/2 tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. zest from 1 lime
• 1/2 bunch fresh cilantro
• 2 tbsp. honey
• 1 lb. large shrimp peeled, deveined, and rinsed

Taco Cups

• 3 Flatout Flatbread MultiGrain with Flax Wraps
• 2 c. classic coleslaw mix
• Shrimp Ceviche
• 2 tbsp. sour cream
• 1/2 tsp. chipotle seasoning

Instructions

1. Preheat oven to 350.    

2. Cut each Flatbread MultiGrain with Flax Wraps in half. Place one half in the bottom of a jumbo muffin cup, shaping sides to fit cup. Bake for 10 minutes and cool.

3. To make the marinade To make the marinade, place jalapeño, lime juice, olive oil, chili powder, salt, lime zest, cilantro and honey in jar of a blender. Puree until completely blended. Place shrimp in a large resealable plastic bag. Pour in marinade and toss to combine. Let marinate at room temperature for 30 minutes.

4. Grill shrimp over high heat until just cooked through, about 2-3 minutes per side.

5. Fill each baked Flatout Flatbread cup with 1/2 c. coleslaw mix, handful of grilled shrimp and 1-2 tbsp. shrimp ceviche. In a small bowl mix together sour cream and chipotle seasoning. Spoon or pipe sour cream mix overtop taco cup. Enjoy!

Recipe Notes

Shrimp Ceviche recipe can be found here: http://triedandtasty.com/shrimp-ceviche/

Nutrition Facts

Shrimp Taco Cups

Amount Per Serving

Calories 203 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 193mg64%

Sodium 1087mg47%

Potassium 237mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 8g9%

Protein 18g36%

Vitamin A 510IU10%

Vitamin C 37.7mg46%

Calcium 190mg19%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.