Crispy Shrimp Avocado Taquitos (Print Version)
Golden corn tortillas rolled with seasoned shrimp, fresh avocado, and melty cheese, fried to crispy perfection.
# What You Need:
→ Shrimp Filling
01 - 9 oz medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1/2 lime
→ Avocado Mixture
10 - 1 ripe avocado, diced
11 - 1 small tomato, finely chopped
12 - 2 tbsp red onion, finely chopped
13 - 1 tbsp fresh cilantro, chopped
14 - Juice of 1/2 lime
15 - Pinch of salt
→ Assembly
16 - 8 small corn tortillas
17 - 1/2 cup shredded Monterey Jack or mozzarella cheese
18 - Vegetable oil, for frying
# How-To Steps:
01 - Toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice until evenly coated.
02 - Heat a skillet over medium-high heat. Sauté the shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat and chop into bite-sized pieces.
03 - In a separate bowl, gently combine the avocado, tomato, red onion, cilantro, lime juice, and a pinch of salt.
04 - Warm the corn tortillas in a microwave or skillet until pliable.
05 - Place a spoonful of shrimp, a bit of avocado mixture, and a sprinkle of cheese along the center of each tortilla.
06 - Roll each tortilla tightly and secure with a toothpick if needed.
07 - Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once hot, fry the taquitos in batches, seam side down, for 2–3 minutes per side, or until golden and crispy. Drain on paper towels.
08 - Remove toothpicks, serve hot with salsa, sour cream, or extra lime wedges.
# Expert Tips:
01 -
- The contrast between hot crispy tortilla and cool fresh avocado is absolutely worth making these immediately
- They reheat surprisingly well for lunch the next day if you somehow have leftovers
02 -
- Warm tortillas are the difference between beautiful rolled taquitos and a broken tortilla situation
- Dont overcrowd the pan when frying or the oil temperature will drop and youll get soggy results
03 -
- Pat your shrimp dry before seasoning them so the spices actually stick instead of sliding off
- Keep the assembled taquitos seam side down until they hit the oil so they dont unroll