Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F. Spray a 24-hole mini muffin pan with non-stick spray.
- Prepare the cream cheese filling by combining the cream cheese, sour cream, salt, and pepper together in a bowl. Set aside.
- Use a round cookie cutter to make the cups. With a 2¼" cutter you should be able to get six circles from each tortilla.
- Press the circles into the mini muffin pan. Lightly spray the cups, then bake for 5 minutes.
- Meanwhile, place the shrimp in a bowl with the adobo sauce, and mix well.
- Remove the muffin pan from the oven, and divide the creamy filling between the cups. Place a shrimp on the top of each cup.
- Return them to the oven for 4-5 minutes or until the edges of the tortillas start to darken.
- Garnish with fresh cilantro leaves and serve warm.
Nutrition
Notes
6.4g net carbs per serving (4 taco cups)
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
