Crunchy Shrimp Taquitos
Ingredients
Taquitos
- 6 White Corn Tortillas
- 24 Large Shrimp tail off, deveined
- 1 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Cumin
- ½ tsp Chili Powder
- ½ tsp Minced Garlic
- Vegetable Oil for frying
- Toothpicks
Toppings
- Mexican Crema
- Romaine Lettuce
- Cotija Queso
- Salsa
- Pickled Onions
Instructions
- In a large bowl, combine shrimp, black pepper, onion powder, cumin, chili powder, and minced garlic. Use hands to mix thoroughly.
- Heat medium sized skillet to medium heat. Cook shrimp on both sides for 1-2 minutes. (Do not overcook shrimp.)
- Remove shrimp and place in a bowl to rest.
- Place tortillas in between 2 microwavable plates and heat inside of microwave for two 30 second intervals to allow for steaming. (This will keep your tortillas from breaking when rolling.)
- Pour oil into frying pan, up to a ½ inch, and heat burner to medium-high heat.
- On a flat surface, place 3-4 pieces of shrimp in a line on a tortilla and roll tightly. Poke a toothpick through middle of tortilla to keep it closed.
- Place rolled taquitos in pan to cook for 2-3 minutes on both sides until golden brown. Remove toothpick during flip and taquito should keep shape.
- Once crispy, remove from oil to a paper towel lined plate to drain.
- Line bottom of plate with cut lettuce and place taquitos on top.
- Cover taquitos with desired toppings.
- Enjoy!
