5 from 6 votes
Margarita Shrimp Taco Tarts
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Margarita flavored shrimp and taco accoutrements on flaky, buttery puff pastry tarts with a creamy, slightly spicy chipotle sauce.

Course: Appetizer, entree, Snack, starter
Cuisine: Tex-Mex
Keyword: margarita, puff pastry, shrimp, taco, tarts
Servings: 8
Calories: 584 kcal
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:
  • Lettuce - shredded
  • Avocado - diced
  • Pico De Gallo or Salsa
  • Cilantro Leaves
  • Lime Wedges
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Bake in preheated oven for 20 minutes, or until golden brown and cooked. Remove from oven.
  7. 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.
  8. To Finish: Top each puff pastry tart with cooked shrimp, lettuce, avocado, pico de gallo and chipotle sauce. Serve immediately.
Recipe Notes

*Yields 8 Tarts

Nutrition Facts
Margarita Shrimp Taco Tarts
Amount Per Serving
Calories 584 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 10g63%
Cholesterol 179mg60%
Sodium 1033mg45%
Potassium 144mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 440IU9%
Vitamin C 17.9mg22%
Calcium 109mg11%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.