20 Minute Shrimp Taquitos
If you’ve been looking for summer recipe inspiration, look no further than these quick and healthy shrimp taquitos.
In our house, there’s always at least one day every week that we like to enjoy a mexican inspired meal. One of my favourite ways to keep things interesting is by making baked taquitos instead of having soft tortillas. If you’ve never tried preparing them this way, don’t be intimidated! It’s so much easier than it looks.
I love how versatile these are. You can stuff them with any meat or seafood that you have on hand, and switch up the toppings to your taste. For these taquitos, we went with shrimp and topped them with a fresh pico de gallo, guacamole, and spicy aioli.
This recipe only takes about 5 minutes of prep time, followed by 15 minutes of baking, so it’s perfect for busy weeknights.
Did you give these 20 Minute Shrimp Taquitos a try?
If so, let me know what you thought in the comments! I always love to hear your feedback.
What you’ll need
4 cups shrimp (raw, peeled, and deveined). My shrimp were smaller, so I used about 4 cups for 10 taquitos.
1/2 white onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
1 tsp olive oil
1 tsp salt
1 cup cotija cheese, shredded
1 vine tomato, diced
1/2 red onion, diced
2 tbsp cilantro, rough chopped
1 large avocado
1 lemon
1 lime
10 corn tortillas
spicy aioli for drizzling
Instructions
Preheat oven to 400F
Thaw shrimp (if frozen)
Chop the white onion, jalapeno, and mince the garlic
Heat a skillet to medium and add olive oil
When the oil is hot, add onion, jalapeno, and garlic mixture. Cook for a few minutes until aromatic and starting to brown, then add the shrimp stirring occasionally until cooked
While the onion mixture is cooking, prepare guacamole and pico de gallo. For the guacamole, in a small bowl mash the avocado, add the juice of half of a lemon and lime and season with salt to taste. For the pico de gallo, to a medium sized bowl, add the diced tomato, red onion, 1 tbsp of cilantro, and the juice of half of the lemon and lime. Add salt to taste and give the mixture a stir
Shred the cotija cheese
Prepare the taquitos. Place tortillas on a clean surface and fill the bottom third with the shrimp mixture. Top with a sprinkle of cotija. Roll the tortilla up from the bottom so that its shaped like a tube. Place it on the prepared baking sheet seam side down. Repeat with remaining shrimp mixture
Spray the tops with oil and bake for about 15 minutes or until crispy and lightly golden
Pull the taquitos out of the oven and let cool for a few minutes. When ready to eat, top with the guacamole, pico de gallo and spicy aioli
