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Margarita Shrimp Taco Tarts {with Creamy Chipotle Sauce}

Name: Margarita Shrimp Taco Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Tarts:; 1 box Puff Pastry (– defrosted); ½ Red Bell Pepper (– finely diced); 1 Jalapeno (– seeds and ribs removed, finely diced); 1 Serrano Pepper (– seeds and ribs removed, finely diced); 4 oz Queso Cheese (- crumbled); 1 large Egg; Margarita Shrimp:; 1 Pound Large Shrimp ((16-20 Count) – peeled, deveined & Tails Removed); 2 Cloves Garlic (- peeled); ½ Jalapeno (– ribs and seeds removed, roughly chopped); 1 Shallot (– roughly chopped); ¼ Cup Cilantro Leaves (– loosely packed); 1 ½ tsp Honey; 3 TBS Tequila; 2 tsp Triple Sec; 3 TBS Lime Juice; 2 TBS Olive Oil; ½ tsp Kosher Salt; 1/8 tsp Black Pepper; Chipotle Sauce:; ½ Cup Mayonnaise; ½ Cup Sour Cream; 2 Chipotle Peppers in Adobo; 1 tsp Adobo Sauce; ½ tsp Cumin; 2 TBS Cilantro Leaves (– heaping and packed); 1 tsp Lime Juice; ¼ tsp Sea Salt; Toppings:

Published May 30, 2015. Last Updated August 25, 2022 by Cheyanne

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Margarita Shrimp Taco Tarts – Savory tarts loaded with margarita shrimp and taco flavors on buttery, flaky store-bought puff pastry! It’s like individual pizzas with an impossibly flaky crust and taco toppings!!When thinking of ideas during recipe development, one of my favorite things to do in the kitchen,\ is to put a playful spin on dishes.

About 70 percent of the time, this includes somehow incorporating a cocktail or drink into a dish. See these Bloody Mary shrimp shooters and this mojo ceviche.

Don’t get me wrong, classic dishes are delightful, but if I can somehow make it fun, festive or incorporate alcohol into that dish, I’m going to go ahead and do that every time. With a smile on my face and a skip in my step.

Margarita Shrimp is something I make quite often, but in different forms.

I’ve grilled the shrimp as skewers, roasted and served them cold on salads, wrapped ‘em up in puff pastry… If you can dream it, I’ve probably done it with these shrimp.

However, these Margarita Shrimp Taco Tarts, are my favorite way to enjoy the fiesta of flavors of these slightly spicy, smidge salty, boozy and tart margarita shrimp.

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Margarita Shrimp Taco Tarts

These tarts are more like individual sized pizzas with taco ingredients as the toppings.

The “pizza crust” is light, airy, flakey, crispy, crunchy and buttery thanks to the puff pastry.

The texture and taste of the “crust” is part of the reason why these taco tarts need to be made individual sized. Because, if I am around, more than likely you won’t be getting to eat any if it’s left whole. 🙂

I am the margarita shrimp taco tart nom-nom-inator. (You can go ahead and make fun of me now…)

Putting my dorkiness aside, the additional toppings pair deliciously with the crunch of the tart crust and the flavorful, scrumptious shrimp.

I used creamy avocado; crumbly, salty, cheesy Queso fresco; earthy and slightly sweet bell peppers; spicy jalapenos and refreshingly cool shredded lettuce.

However, feel free to eliminate or substitute any of these ingredients for ones you love. For example, I have replaced the cubed avocado with decadent guacamole before, and it was absolutely wonderful.

While the margarita shrimp taco tart is divine, as is, you can’t really enjoy a “pizza” without a sauce, even if it is an air quoted pizza. In the case of these taco tarts, it is a finishing drizzle, dollop, dip or generous smear of Baja-esque, chipotle flavored sauce.

This sauce is one of my favorites and I use it quite a bit (so good on eggs!).

The sauce is creamy, cool, a little tangy, a hint herby and spectacularly spicy. The flavors and texture of the chipotle sauce finishes off each bite of the taco tart perfectly. So don’t skip or skimp on the sauce!

Not only are these tarts fantastically delicious, they are also easy as pie tacos to assemble. Plus, if you are like me, and always have puff pastry and shrimp in the freezer, these tarts can also be conveniently whipped together!

These margarita shrimp taco tarts belong on your weekend snack menu, weekday dinner menu, or at your next party. Shoot, they just belong on your table, so they can get in your belly. Period!

So scroll down, hit print, and enjoy. Oh, while you are at it, you might as well make a batch of these Margarita Slushies to gulp alongside of them. 🙂 Until next time, Cheers and happy cooking!

-xoxo-

Cheyanne

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5 from 6 votes