As much as possible, I try to limit the amount of fried foods we eat, both at home and at The Kitchen Crew. As delicious as fried food tastes, it’s one of the biggest culprits our community faces when it comes to long-term health issues. So instead of frying, we’ve found baking to be a good alternative in many cases. After all, that crispy, crunchy exterior is what we’re after anyway.
These Baked Shrimp Taquitos come together pretty easily and are perfect for the kids to help with. We made them in summer camp and the kids loved them so much they wanted to make another batch!
And while adults could probably whip these up unassisted, it’s easy to get your kids involved at home too. They can take the shells and tails off the shrimp and cut them. They can cut the tomatoes and garlic. Using a rotary shredder, grating the cheese is a breeze for them and stuffing and rolling the tortillas is the best part. They can brush the tops with a silicone brush and a little oil and into the oven they go.
Quick, crispy taquitos that don't have to be fried to be delicious.
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons olive oil divided
- 1 vine tomato diced
- 12 ounces peeled shrimp chopped
- kosher salt
- 2 tablespoons finely chopped cilantro
- 12 6-inch corn tortillas
- 3/4 cup shredded Monterey jack cheese
Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spread a thin layer of oil.
In a large skillet over medium heat, sauté the onion and garlic 1 teaspoon 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 medium high heat 1 minute.
Warm tortillas slightly until they are soft 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, brush the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.