Baked Shrimp Taquitos
Baked Shrimp Taquitos offer a delightful alternative to frying, resulting in a dish that’s both lighter and healthier. You'll love how they come out wonderfully crispy and satisfying!
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Ingredients
- 1/2 onion
- 1 vine tomato
- 12 ounces raw
- kosher salt
- 2 tablespoons finely chopped cilantro
- 3/4 cup shredded pepperjack cheese
- 12 6-inch corn tortillas
- olive oil spray
- jarred or homemade salsa verde
- guacamole
- 1 jalapeno
- 1 teaspoon olive oil
- 2 cloves garlic
Instructions
- 1
In a sizable skillet set over medium heat, cook the onion, garlic, and jalapeno in oil until they become tender. Incorporate the tomatoes and allow them to simmer until the mixture thickens, which should take around 3 to 4 minutes. Then, add the shrimp along with 1/4 teaspoon of salt and cilantro, and continue cooking over medium-high heat for 1 minute.
- 2
Begin by preheating your oven to 400°F. Prepare two large nonstick baking sheets by lining them with foil and lightly spraying them with cooking oil.
- 3
In batches, take 3 to 4 tortillas and wrap them in two paper towels, then microwave for 30 seconds to warm them up and make them flexible. Lay a tortilla on a clean, dry surface, and spread approximately 3 tablespoons of the shrimp mixture onto the bottom third of the tortilla. Top this with 1 tablespoon of cheese. Roll the tortilla upwards from the bottom to encase the filling, and once it forms a tube, place it seam-side down on the prepared baking sheet. Continue this process with the remaining shrimp filling, then lightly spray the tops with oil and sprinkle a bit of salt. Bake in the oven until the tortillas turn golden and crispy, which should take about 15 minutes.