Crispy Shrimp Avocado Taquitos

Last summer my friend Maria brought these to our rooftop potluck and I ate three before dinner was even officially served. The crunch against that cool creamy avocado still haunts my dreams in the best way possible. Now theyre my go-to when I want something that feels fancy but comes together in under an hour.

I made these for my sister last month when she was feeling overwhelmed with work and she literally said this meal fixed her entire week. Theres something about handheld food that just makes everything better.

Ingredients

• 250 g medium shrimp: Fresh shrimp makes all the difference here and dont skip the deveining step nobody wants sandy taquitos
• 1 tbsp olive oil: Helps the spices cling to every surface of the shrimp
• 1 tsp chili powder: This is your main heat source adjust up or down based on your comfort level
• 1/2 tsp ground cumin: Adds that earthy backbone that makes it taste authentic
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask whats in these
• 1/2 tsp garlic powder: Distributes more evenly than fresh garlic in the shrimp coating
• 1/4 tsp salt and pepper: Just enough to enhance without overpowering the delicate shrimp flavor
• Juice of 1/2 lime: Brightens everything and cuts through the richness
• 1 ripe avocado: Should give slightly to gentle pressure but not feel mushy
• 1 small tomato: Seeds removed to keep the filling from getting soggy
• 2 tbsp red onion: Finely chopped so you dont get big raw onion bites
• 1 tbsp fresh cilantro: Use the tender stems too they have the most flavor
• 8 small corn tortillas: Yellow corn tortillas get the crispiest in my experience
• 1/2 cup shredded Monterey Jack: Mozzarella works too but Jack melts beautifully inside
• Vegetable oil: You need about 2 inches in your pan for proper frying

Instructions

Season and prep the shrimp:

Toss the peeled shrimp with olive oil and all those spices until every piece is evenly coated. Let them sit while you prep everything else so the flavors really sink in.

Cook the shrimp:

Get your skillet good and hot over medium-high then cook the shrimp about 2 to 3 minutes per side. Youll know theyre done when they turn pink and opaque. Chop them into bite-sized pieces after they cool slightly.

Make the avocado mixture:

Gently fold together the diced avocado tomato onion cilantro lime juice and pinch of salt. Be careful not to mash the avocado you want those distinct creamy bites.

Warm your tortillas:

Either wrap them in damp paper towels and microwave for 30 seconds or warm them directly in a dry skillet. This step is crucial cold tortillas will crack when you try to roll them.

Assemble the taquitos:

Place a spoonful of shrimp some avocado mixture and a sprinkle of cheese down the center of each tortilla. Roll them up as tight as you can and secure with a toothpick if theyre not staying closed.

Fry until golden:

Heat about an inch of vegetable oil in your skillet until shimmering. Fry the taquitos seam side down first about 2 to 3 minutes per side until theyre deeply golden and sound crispy when you tap them.

Drain and serve:

Let them rest on paper towels for just a minute to remove excess oil. Pull out those toothpicks carefully and serve immediately with whatever toppings make you happy.

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My roommate walked in while I was frying these and said our apartment had never smelled better. That smell of warm corn tortillas and spices is basically aromatherapy.

Making Ahead

You can prep the shrimp and avocado mixture up to a day ahead just keep them separate. The avocado might oxidize slightly but a squeeze of extra lime right before assembling fixes that completely.

Frying vs Baking

Baking at 425°F for 15 to 18 minutes works great and feels lighter but you definitely sacrifice some crunch. Brush them with oil before baking and flip halfway through for the best results.

Serving Ideas

I love setting up a little toppings bar and letting everyone customize their own. Some people go all out with sour cream and salsa while others keep it simple with extra lime wedges.

• A cold crisp lager or chilled white wine cuts through the fried elements perfectly
• These work as an appetizer or a light main depending on how many you make per person
• Extra cilantro and hot sauce on the table never hurt anybody

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Hope these bring as much joy to your table as theyve brought to mine. Happy cooking friend.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, brush the rolled taquitos lightly with oil and bake at 220°C (425°F) for 15–18 minutes until golden and crispy.

→ What can I substitute for shrimp?

Cooked chicken or black beans work well as alternative fillings. Adjust cooking time accordingly—chicken needs heating through, beans just need warming.

→ How do I prevent tortillas from cracking?

Warm the corn tortillas in a microwave or dry skillet until pliable before rolling. This makes them flexible and less likely to tear.

→ Can I prepare these ahead of time?

You can assemble the taquitos up to 4 hours before frying. Cover and refrigerate, then fry when ready to serve for best texture.

→ What dipping sauces work best?

Try fresh salsa, sour cream, guacamole, or spicy crema. Lime wedges and hot sauce also complement the flavors beautifully.