Baked Shrimp Taquitos
Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 tsp olive oil
  • 1 vine tomato, diced
  • 12 oz raw, peeled and deviened shrimp, chopped
  • kosher salt
  • 2 tbsp finely chopped cilantro
  • ¾ cup shredded pepperjack cheese
  • 12 6-inch corn tortillas
  • olive oil spray, I use my Misto
  • jarred or homemade salsa verde, optional for dipping
  • guacamole, optional for dipping
Instructions
  1. In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
  2. Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
  3. Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.