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Shrimp Taquitos
These baked shrimp taquitos are crispy, cheesy, and family-friendly. High in protein, freezer-friendly, and perfect for quick lunches or weeknight dinners!
Equipment
Ingredients
- 1/2 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 jalapeno (minced)
- 1 teaspoon olive oil
- 1 vine tomato (diced)
- 12 ounces raw peeled and deviened shrimp (chopped)
- kosher salt
- 2 tablespoons cilantro (finely chopped )
- 3/4 cup pepperjack cheese (shredded )
- 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
- 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.
- Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
- 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.
Video
Nutrition
Serving: 2taquitos, Calories: 245kcal, Carbohydrates: 27.5g, Protein: 18g, Fat: 7.5g, Saturated Fat: 0.5g, Cholesterol: 98.5mg, Sodium: 201.5mg, Fiber: 4g, Sugar: 0.5g
- WW Points: 5