Crispy Shrimp Avocado Taquitos (Printable)
Golden corn tortillas rolled with seasoned shrimp, fresh avocado, and melted 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:
01 - In a bowl, 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 Advice:
01 -
- The combination of warm spiced shrimp and cool creamy avocado creates this incredible temperature contrast that makes every bite interesting
- These come together faster than you can order takeout, but taste like you spent way more time on them
02 -
- If your tortillas crack when you try to roll them, they werent warm enough, so pop them back in the pan for another minute
- Overcrowding the pan drops the oil temperature and makes everything greasy, so fry in batches and give them room to crisp up
03 -
- Use tongs to remove the taquitos from the oil so you dont splash hot grease on yourself
- Let them drain on paper towels for at least a minute before serving, which helps them stay crispy instead of getting soggy from steam