Description
These Shrimp And Avocado Taquitos are a delightful combination of succulent shrimp and creamy avocado, all wrapped in a crispy corn tortilla. Perfect as an appetizer or a satisfying snack, they are sure to impress your taste buds!
Ingredients
- Medium-sized shrimp (26/30 count), peeled and deveined
- Ripe but firm avocados
- Corn tortillas
- Monterey Jack cheese or Oaxaca cheese
- Fresh cilantro
- Freshly squeezed lime juice
- Ground cumin
- Chili powder
- Garlic powder
- Salt
- Black pepper
- Cayenne pepper (optional)
- Neutral frying oil (canola, vegetable, or grapeseed oil)
Instructions
- Prepare the Shrimp: If your shrimp aren't already peeled and deveined, take care of that. Pat them very dry with paper towels. Heat a tablespoon of oil in a medium skillet over medium-high heat. Add the shrimp and sauté for just 2-3 minutes until they turn pink and are just cooked through. Avoid overcooking! Remove from heat, let cool slightly, then chop them into small, bite-sized pieces.
- Make the Avocado Filling: In a medium bowl, mash the ripe avocados with a fork. You can leave it a bit chunky or make it smoother, depending on your preference. Stir in the freshly squeezed lime juice, chopped fresh cilantro, finely minced red onion (if using), ground cumin, chili powder, and garlic powder. Season with salt and black pepper to taste. Taste and adjust seasonings as needed.
- Combine the Filling: Gently fold the chopped, cooked shrimp and shredded cheese into the avocado mixture. Be careful not to mash the shrimp too much.
- Prepare the Tortillas: Lightly warm your corn tortillas. You can do this by wrapping a stack of 5-6 in a damp paper towel and microwaving for 30-45 seconds, or by quickly heating them individually in a dry skillet over medium heat for about 15-20 seconds per side until pliable.
- Assemble the Taquitos: Lay a warm tortilla flat. Spoon about 1-2 tablespoons of the shrimp and avocado filling in a line just off-center, closer to one edge. Tightly roll the tortilla from the filled side. Place the rolled taquito seam-side down on a plate while you assemble the rest.
- Cook the Taquitos (Choose Your Method): Frying: Heat about 1 inch of neutral oil in a large skillet or cast iron pan over medium-high heat to 350-375°F (175-190°C). Carefully place 3-4 taquitos seam-side down in the hot oil. Fry for 2-4 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with tongs and place on a wire rack set over paper towels to drain excess oil. Baking: Preheat your oven to 400°F (200°C). Lightly brush the assembled taquitos with oil. Place them seam-side down on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden and crisp. Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray or brush the taquitos with oil. Place them in a single layer in the air fryer basket. Air fry for 8-12 minutes, shaking the basket or flipping halfway through, until golden brown and crispy.
- Serve Immediately: Taquitos are best enjoyed hot and fresh!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Frying, Baking, Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: Warm tortillas are key to preventing cracks or tears. Don't overfill the taquitos to avoid bursting during cooking. Dipping sauces like lime crema, fresh salsa, or guacamole are great accompaniments.