Crispy Shrimp Avocado Taquitos (Printer-friendly)
Golden corn tortillas rolled with seasoned shrimp, fresh avocado, and melted cheese, fried to crispy perfection.
# What You'll Need:
→ Shrimp Filling
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→ Avocado Mixture
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→ Assembly
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# How to Prepare:
01 - Toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice until evenly coated.
02 - Heat skillet over medium-high heat. Sauté shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat and chop into bite-sized pieces.
03 - Gently combine avocado, tomato, red onion, cilantro, lime juice, and a pinch of salt in a bowl.
04 - Warm corn tortillas in microwave or skillet until pliable and easy to roll.
05 - Place a spoonful of shrimp, avocado mixture, and cheese along the center of each tortilla.
06 - Roll each tortilla tightly and secure with a toothpick if necessary to hold shape.
07 - Heat 1 inch of 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 extra lime wedges.
# Expert Advice:
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- The combination of warm spiced shrimp and cool creamy avocado creates this incredible temperature and texture contrast that keeps everyone reaching for more
- They come together faster than you'd think, and you can prep everything ahead and just fry when guests arrive
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- Don't overcrowd the pan when frying, or the oil temperature will drop and your taquitos will turn out greasy instead of crispy
- If your tortillas crack when rolling, wrap them in a damp paper towel and microwave for another 15 seconds until pliable
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- Pat your cooked shrimp dry with paper towels before chopping so the filling doesn't make your tortillas soggy
- Straight from the fryer to paper towels, and give them a minute to drain so they stay perfectly crispy