baked shrimp taquitos
These baked shrimp taquitos are crispy, cheesy, high in protein, and perfect for quick lunches or weeknight dinners. A family-friendly and freezer-safe recipe that's deliciously satisfying.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup onion finely chopped
- 2 cloves garlic minced
- 1 piece jalapeno minced
- 1 teaspoon olive oil
- 1 piece vine tomato diced
- 12 ounce raw peeled and deveined shrimp chopped
- to taste kosher salt
- 2 tablespoons cilantro finely chopped
- 0.75 cup pepperjack cheese shredded
- 12 count corn tortillas 6-inch
- to spray olive oil spray for baking sheet
- salsa verde optional for dipping
- guacamole optional for dipping
Instructions
Preparation Steps
- In a large skillet over medium heat, sauté the onion, garlic, and jalapeno in olive oil until soft. Add the diced tomato and cook until thickened, about 3 to 4 minutes. Stir in the shrimp, 1/4 teaspoon salt, and cilantro; cook over medium-high heat for 1 minute.
- Preheat the oven to 400°F. Line two large nonstick baking sheets with foil and spray with olive oil.
- Working in batches, place 3 to 4 tortillas between two paper towels and microwave for 30 seconds until warm and pliable. Place a tortilla on a clean, dry work surface and spread about 3 tablespoons of the shrimp filling onto the bottom third. Top with 1 tablespoon of shredded cheese. Roll the tortilla tightly from the bottom to encase the filling and place seam side down on the baking sheet.
- Repeat with remaining tortillas and filling. Spray the tops lightly with olive oil and sprinkle with a pinch of salt. Bake in the preheated oven until the tortillas are golden and crispy, about 15 minutes.
Notes
Taquitos can be served with salsa verde, guacamole, or your favorite salsa. They are freezer-friendly and reheat well in the oven or air fryer for a quick snack or meal.