245 Cals 18 Protein 27.5 Carbs 7.5 Fats
PREP TIME:
15 mins
COOK TIME:
15 mins
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Appetizer, Lunch
CUISINE:Mexican
Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
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 medium high heat 1 minute.
Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
Working in batches, place 3 to 4 tortillas between two paper towels and microwave 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 start to get golden and crispy, about 15 minutes.
Serving: 2taquitos, Calories: 245kcal, Carbohydrates: 27.5g, Protein: 18g, Fat: 7.5g, Saturated Fat: 0.5g, Cholesterol: 98.5mg, Sodium: 201.5mg, Fiber: 4g, Sugar: 0.5gBlue Smart Points:5Green Smart Points:6Purple Smart Points:5Points +:6