Crispy Shrimp Avocado Taquitos (Print)
Golden crispy taquitos stuffed with seasoned shrimp and fresh avocado blend.
# What You’ll 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 Make:
01 - Combine shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a bowl. Toss until evenly coated.
02 - Heat a skillet over medium-high heat. Sauté seasoned shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat and chop into bite-sized pieces.
03 - Gently combine diced avocado, tomato, red onion, cilantro, lime juice, and pinch of salt in a separate bowl.
04 - Heat corn tortillas in microwave or skillet until pliable and easy to roll without cracking.
05 - Place spoonful of cooked shrimp, avocado mixture, and sprinkle of cheese along center of each warmed tortilla.
06 - Roll each tortilla tightly around filling. Secure with toothpick if necessary to hold shape during frying.
07 - Heat 1 inch vegetable oil in large skillet over medium heat. Fry taquitos in batches, seam side down, for 2–3 minutes per side until golden and crispy. Drain on paper towels.
08 - Remove toothpicks and serve hot with salsa, sour cream, or fresh lime wedges.
# Expert Tips:
01 -
- The way the crispy tortilla shatters when you bite into it, revealing that hot spiced shrimp inside
- These come together faster than you can decide what to watch for dinner
- They look like you put in way more effort than you actually did
02 -
- Warm tortillas are the difference between restaurant quality and a broken mess
- Overfilling guarantees they will burst open in the hot oil
- The oil temperature matters, too low and they are greasy, too high and they burn before cooking through
03 -
- Keep the rolled taquitos seam side down until they hit the oil, they hold their shape better
- Work in batches, crowding the pan drops the oil temperature and makes everything soggy
- Let them drain for at least 30 seconds before serving, or the first bite will be super oily