Step 1

Combine shrimp with adobo sauce, lime juice and salt. Toss to coat well. Heat a large skillet over medium high heat and add shrimp, cooking until pink and thoroughly cooked, about 3 to 5 minutes. Toss with the red onion and bell pepper, then set aside.

Step 2

In a small bowl, whisk together sour cream and cumin.

Step 3

Use a 3-inch round cookie or biscuit cutter to cut mini circles out of the tortillas (you should get about 5 small tortillas per each large one).

Step 4

Assemble the tacos by placing a spoonful of the cumin sour cream, top with 1 to 2 shrimp, then skewer with a toothpick. Repeat with rest of shrimp and tortillas. Garnish tacos with fresh cilantro.