How To Make Shrimp, Avocado and Roasted Corn Baked Taquitos
Enjoy a crunchy batch of baked taquitos made with shrimp, avocados, and roasted corn adding to a feast of flavors. This dish is appetizing to the senses!
Serves:
Ingredients
- 2earsof sweet corn,shaved off the cob
- 1tbspolive oil
- half a white onion,diced
- 1lbraw shrimp,any size, peeled and deveined
- 2tspchili powder
- ½tspground cumin
- salt and pepper
- 4ozcan chopped green chiles
- 1/3cupfresh cilantro,chopped
- 12smallflour tortillas,6-inch
- 1avocado,peeled, pitted and diced
- 2cupsMonterrey Jack,grated or Pepperjack cheese
Optional Toppings:
- fresh lime wedges
- sour cream
- salsa
Instructions
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Preheat oven to 425 degrees F.
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Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6 to 8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
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Reduce heat to medium-high, and add the oil until heated. Add onion and saute for 5 minutes or until cooked and translucent.
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Add the shrimp, chili powder, cumin, and a pinch of salt and pepper, and stir to combine. Cook for 3 to 5 minutes, or until the shrimp are cooked and no longer translucent.
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Stir in the chopped green chiles and cilantro and cook for an additional minute, then remove from heat.
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To assemble the taquitos, place a large spoonful of the shrimp mixture down the center of a tortilla. Then top with some diced avocado and a generous sprinkle of cheese.
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Roll up the tortilla and place seam-side down on a greased baking sheet.
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Bake for about 15 to 20 minutes, or until the cheese is melted and the tortillas are crispy.
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Remove and serve immediately with optional toppings and salsa for dipping.
Nutrition
- Calories: 225.27kcal
- Fat: 7.00g
- Saturated Fat: 1.11g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.01g
- Polyunsaturated Fat: 1.43g
- Carbohydrates: 30.51g
- Fiber: 4.12g
- Sugar: 4.99g
- Protein: 12.39g
- Cholesterol: 60.86mg
- Sodium: 444.87mg
- Calcium: 112.17mg
- Potassium: 406.56mg
- Iron: 2.11mg
- Vitamin A: 11.82µg
- Vitamin C: 13.25mg
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