Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
PREP TIME:15minutes 
COOK TIME:15minutes 
TOTAL TIME: 30 minutes
YIELD: 6 Servings
COURSE: Appetizer, Lunch
CUISINE: Mexican

Ingredients

  • 1/2 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 jalapeno (minced)
  • 1 teaspoon olive oil
  • 1 vine tomato (diced)
  • 12 ounces raw (peeled and deviened shrimp, chopped)
  • kosher salt
  • 2 tablespoons finely chopped cilantro
  • 3/4 cup shredded pepperjack cheese
  • 12 6-inch corn tortillas
  • olive oil spray (I use my Misto)
  • jarred or homemade salsa verde (optional for dipping)
  • guacamole (optional for dipping)

Instructions

  • In a large skillet over medium heat, saute the onion, garlic, and jalapeno in oil until soft.  Add the tomatoes and cook until thickened, 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook on medium-high heat for 1 minute.
  • Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
  • In batches, place 3 to 4 tortillas between two paper towels and microwave for 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas get golden and crispy, about 15 minutes.

Nutrition

Serving: 2taquitosCalories: 245kcalCarbohydrates: 27.5gProtein: 18gFat: 7.5gSaturated Fat: 0.5gCholesterol: 98.5mgSodium: 201.5mgFiber: 4gSugar: 0.5g
– W-W Points: 5

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.