How To Make Baked Shrimp Taquitos
Grab a bite of these juicy and crispy shrimp taquitos, filled with bubbling cheese, spicy jalapeno, and more for a fuller meal!
Serves:
Ingredients
- ½onion,finely chopped
- 2garlic cloves,minced
- 1jalapeno,minced
- 1tspolive oil
- 1vine tomato,diced
- 12ozraw shrimp,peeled, deveined, chopped
- kosher salt
- 2tbspcilantro,finely chopped
- ¾cuppepperjack cheese,shredded
- 12corn tortillas,(6-inch)
- olive oil spray
- salsa verde,jarred, optional for dipping
- guacamole,optional for dipping
Instructions
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In a large skillet over medium heat, saute the onion, garlic, and jalapeno in oil until soft. Add the tomatoes and cook for about 3 to 4 minutes until thickened.
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Add the shrimp and ¼ teaspoon of salt and cilantro. Cook on medium-high heat for about 1 minute.
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Preheat the oven to 400 degrees F. Line two large nonstick baking sheets with foil and spray with oil.
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Working in batches, place 3 to 4 tortillas between two paper towels, then microwave for 30 seconds until they are warm and pliable.
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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. Top with 1 tablespoon of cheese.
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Roll the tortilla up from the bottom to surround the filling. Place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp.
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Spray the tops with oil and a pinch of salt.
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Bake for about 15 minutes until the tortillas start to get golden and crispy.
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Serve warm, and enjoy!
Nutrition
- Calories: 276.33kcal
- Fat: 12.55g
- Saturated Fat: 4.21g
- Trans Fat: 0.20g
- Monounsaturated Fat: 5.61g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 23.91g
- Fiber: 3.54g
- Sugar: 1.56g
- Protein: 18.49g
- Cholesterol: 108.12mg
- Sodium: 374.48mg
- Calcium: 193.46mg
- Potassium: 326.92mg
- Iron: 1.05mg
- Vitamin A: 54.39µg
- Vitamin C: 6.75mg
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