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.
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.
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.
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…)
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!
Margarita flavored shrimp and taco accoutrements on flaky, buttery puff pastry tarts with a creamy, slightly spicy chipotle sauce.
- 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
- Lettuce - shredded
- Avocado - diced
- Pico De Gallo or Salsa
- Cilantro Leaves
- Lime Wedges
- For the Shrimp: In the bowl of a food processor, add all of the ingredients, except the shrimp. Process until all ingredients are minced and well combined. Transfer to a large Ziploc bag or mixing bowl. Add shrimp and marinate in the refrigerator for 30 minutes- 1 hour, flipping or stirring occasionally.
- For the Chipotle Sauce: Rinse out the bowl of the food processor. Add all the ingredients for the sauce and process until smooth. Transfer to container, cover and refrigerate to allow flavors to develop.
- For The Puff Pastry Tart: Preheat oven to 400 degrees F. Prepare a large sheet pan (or 2, depending on size) by lining it with parchment paper. Set aside. In a small bowl whisk egg with 1 tablespoon of water to make an egg wash. Set aside.
- Unfold the thawed puff pastry on a lightly floured clean work surface. Using a pizza cutter or sharp paring knife, divide each sheet into four equal squares. Gently score a ½’’ boarder around the edge of each square, being careful to not cut all the way through the pastry. Use the twines of a fork to prick the inside of each square multiple times. Transfer to prepared sheet pan(s).
- Top each square, inside the boarders of pastry, equally with red pepper, jalapeno, serrano and crumbled fresco cheese. Brush boarders of pastry with egg wash.
- Bake in preheated oven for 20 minutes, or until golden brown and cooked. Remove from oven.
- While Puff pastry is baking, roast shrimp: Line a large baking sheet with aluminum foil for easy clean up. Spray lightly with non-stick cooking spray. Drain shrimp and discard marinade. Transfer shrimp to sheet pan and roast for 6-10 minutes, or until shrimp are cooked through and pink in color.
- To Finish: Top each puff pastry tart with cooked shrimp, lettuce, avocado, pico de gallo and chipotle sauce. Serve immediately.
*Yields 8 Tarts