These Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
Baked Shrimp Taquitos
These shrimp taquitos are great as shrimp appetizers, or serve them with salad and guacamole to make it a meal. The shrimp filling is SO good you’ll be tempted to eat it before you roll them up. I plan on making the filling again to use for shrimp tacos this week! I had two taquitos for lunch with a salad and homemade guacamole and felt perfectly satisfied, although I would probably have three for dinner. More shrimp recipes you would love, these shrimp tacos are also delish, or try my freezer-friendly Chicken Taquitos!
Why This Works
These taquitos check all the boxes: they’re crispy, cheesy, and packed with flavor while still being light and nutritious. The shrimp filling makes them high in protein, the cheese keeps them melty and fun for kids, and baking instead of frying keeps them easy and wholesome. Perfect for family dinners or freezer-friendly school lunches!
- Shrimp keeps it light, lean, and protein-packed
- Corn tortillas crisp up perfectly in the oven with a light spray of oil, no need to fry!
- Gluten-free
If your kids love Mexican food, you can also try my chicken taquitos or my chicken chimichangas!
Ingredients You Will Need
Here’s everything you will need to make these baked taquitos. See exact measurements in recipe card below.
- Onion — adds savory depth and natural sweetness as it cooks
- Garlic — brings a bold, aromatic flavor that enhances the shrimp
- Jalapeño — gives a touch of heat and brightness
- Olive oil — helps sauté the aromatics and build flavor
- Tomato — adds juiciness and tang to balance the spice
- Shrimp — the protein base of the filling, light and flavorful
- Kosher salt — enhances all the flavors in the filling
- Cilantro — adds fresh, herby brightness at the end
- Pepper Jack cheese — melts into the filling, adding creaminess and a little spice
- Corn tortillas — the base for the taquitos, crisping up in the oven
- Olive oil spray — helps the tortillas get golden and crispy when baked
- Salsa verde (optional) — tangy, zesty dip to complement the taquitos
- Guacamole (optional) — creamy, cooling dip that balances the spice
How To Make Shrimp Taquitos
These shrimp taquitos are simple to make. Here’s the step-by-step directions. See recipe card below for printable directions.
- Heat the oven to 400°F. Line two large baking sheets with foil and lightly coat with oil spray.
- In a large skillet over medium heat, sauté the onion, garlic, and jalapeño in oil until softened. Stir in the tomatoes and cook until thickened, about 3 to 4 minutes. Add the shrimp, ¼ teaspoon salt, and cilantro, and cook over medium-high heat for 1 minute, just until the shrimp are nearly cooked through. Remove from heat.
- Working in batches, warm 3 to 4 tortillas at a time between two paper towels in the microwave for about 30 seconds, until soft and pliable. Place one tortilla on a clean surface, spoon about 3 tablespoons of the shrimp mixture across the bottom third, then sprinkle with 1 tablespoon of cheese. Roll tightly into a tube and set seam-side down on the prepared baking sheet. Repeat with remaining filling and tortillas.
- Lightly spray the tops of the taquitos with oil and sprinkle with a pinch of salt. Bake for about 15 minutes, until the tortillas are golden and crispy.
Helpful Tips:
- Make sure to wash hands after handling jalapeño. If you touch your eyes it will burn.
- Heat level can vary drastically in jalapeños. Taste and adjust according to your families taste. The spiciness in jalapeños comes from the seeds and membrane so remove it if you like it milder.
- Shrimp is great to keep in your freezer. It defrosts quickly and cooks even quicker! Most shrimp sold in the grocery store is previously frozen so it’s better to buy it frozen and defrost it as you need it to maintain optimal freshness.
More Shrimp Recipes You May Like:
Shrimp Taquitos
Equipment
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 cilantro, finely chopped
- 3/4 cup pepperjack cheese, shredded
- 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.
I love this recipe and have made it many times. The only thing I change is the slicing & dicing method. Because I’m lazy, I use my food processor. I put the 2 cloves of garlic in the bowl & process until finely minced. Next I add wedges of onion, sliced jalapeño, cilantro leaves & stems and pulse until finely chopped. Lastly I add the whole shrimp and tomato wedges and pulse until they are coarsely chopped. I heat the oil in a hot skillet, sauté until cooked through, adding the salt & pepper at the end. If there’s excess liquid I use a slotted spoon and transfer to filling to a bowl. From there I proceed exactly as the recipe is written. Since I haven’t made it in the method of the recipe instructions I don’t know if there’s any difference in taste, but sure love the way it comes out.
Absolutely delicious! A definite keeper. I used smally white corn tortillas because I had them however they all cracked during cooking. I’m wondering if it’s because they may be a bit too old? Nonetheless it was very tasty 🙂 Great recipe!
Delicious! I made with flour tortillas because that was what I had. Other than that, I followed the recipe exactly. I did only end up with 11 taquitos even though I had 13oz of peeled shrimp to start and I measured the filling portions. But, they were very delicious and worth the effort. Will be making again.
There was some work involved, but the result was delicious
These are so good! I made them for Superbowl food using mini low carb flour tortillas, skipped the microwave step and tweaked the ingredients a bit to what I had on hand. I will definitely be making them again.
Have you done these in the air fryer? How long should they cook? Thanks
I have not made yet, but is this in the simple cookbook?
So the true skinny is to use low carb tortillas yes it’s flour but bake for about 11 minutes then hi broil until your liking. I also did hatch green chilies from my garden and added black beans. Epic! Add tan on to the mix especially the scrimp marinade it will elevate it big time. Lose the tomato’s in it itself makes it watery the beans fill that void use the fresh tomatoes etc for the garnish.
I make these at least once per month! I use chicken at least 1/2 the time in place of the shrimp. They are great to make ahead and eat the leftovers for lunches during the week. Highly recommend!
I used flour shells they came out amazing my husband was looking for more
Made these shrimp taquitos for our Super Bowl food and they were a huge hit! Super easy and quick. I didn’t have as many corn tortillas as I thought (bad planning), so I ended up using some plant protein based ones for the rest of the batch. They also worked out really well and people enjoyed both. Topped with homemade guac and some fresh salsa. These will definitely be going in the regular rotation.
Hi! This is a recipe I make at least twice a month! It is so delicious and easy and makes great leftovers! I also make it with shredded chicken instead of the shrimp and it is super yummy that way as well! I wonder how these would be in the air fryer?
These were amazing! What a treat!
These were delicious! I used the corn and wheat tortillas from Trader Joe’s and they worked perfectly. Mixed up some guacamole while they were cooking. So good!
Hi,
How do i save the recipes for future use? I dont see anywhere to do that.
Thank you
Elisa
Do you think these can be air-fried? If so how long do you think to cook?
This was excellent! I followed other’s suggestion to cook each corn tortilla in a skillet and none of my taquitos burst. If you have an oven that does convection roast only cook for 12 minutes.
The most delicious recipe!
What substitution would work for a shellfish allergy?
chicken
Very good. One of our favorite dishes.
Wouldn’t you want to pre-cook the chicken prior to adding to the other vegetables?
Obsessed with this recipe- they were amazing! The first tortilla got messed up, but when I recruited a helper to heat the tortilla in the frying pan and having a second person roll them, they worked out perfectly. These are all the rave!
We tried both white and yellow corn tortillas and tried heated them to hot potato heat, but could not get them to roll and lay like yours. They look awful; but taste so good! HELP
I’ve made these numerous times and have the same issue. It’s so frustrating for me because I love the taste. I’d appreciate tips as well. I will say that I’ve started using toothpicks to hold them in place and that helps some. Also, certain brands of corn tortillas seem to work better than others.
We ALWAYS wrap our tortillas in a damp paper towel whenever using them. Makes them just warm enough to handle & soft enough to easily roll them up. Microwave for 10-15 seconds on high. We just run the faucet and gentle splash some water on the towel. You just want to dampen the paper towel, NOT get it soaking / dripping wet.
Can I make these with flour tortillas?
I am not a fan of corn tortillas so make them with flour ones all the time and they come out great!
White corn tortillas did NOT work. Broke as rolled; looked awful, but tasted great. Use corn only?
Made the chicken version of these and they were a disaster. Every single one split open. Tasted good but they were a mess!
Made this tonight, followed the recipe except I air fried it at 400 for 5 mins. It was absolutely delicious. My boyfriend Loved it as did I! Thank you for your wonderful recipes!!
Delicious. Only change I made was to use flour tortillas and eliminate cilantro. Made homemade guac to go along with it. Will definitely be making again.
I made this tonight for dinner! Yum-o-licious!!! I made with small flour tortillas as I am not a fan of corn tortillas. Otherwise, followed the recipe exactly. Will definitely be making again!
Delicious! Airfryer for 5 minutes at 400.
An excellent dish! We had flour tortillas on hand, so we used those. Otherwise we followed the recipe! Served with brown rice w/black beans, cole slaw & homemade guacamole. We’d definitely make it again.
I had trouble with the tortillas on my first attempt at this recipe so this time I made tacos. Used the hard shells, placed shredded lettuce, shrimp mix, cheese and a squeeze of lime juice. Yum! Definitely a keeper!
That’s a great idea!
I lost my mind and started throwing everything in a bowl before realizing I was supposed to actually cook the ingredients before filling the tortillas. By the time I realized it was much too late. I filled the tortillas with the mixed up raw ingredients and baked them as directed – guess what. They took a few minutes longer and I flipped them over about halfway through but they were still terrific. Great recipe. (and for a really delicious dip, blend an avocado and a jar of salsa verde in a mini-prep, food processor, blender, etc. until smooth.)
I use flour tortillas instead of corn because of a corn allergy. Flour is really easy to work with.
Also, absolutely LOVE this recipe!
I made these tonight and they were very good! I did have one question…I baked them kind of tightly side by side (like enchiladas), and only the tops crisped up. Do you bake them with a bit more separation to help the whole thing crisp up? I might try that next time, but fear they might unroll if they’re not next to each other.
Yes they should have space in between.
Can I make a batch and store in the freezer to reheat for a quick meal?
I warmed tortillas in the microwave and they still broke. Is there a better way to warm them up or a particular brand that is better to use?
You have to work with them while warm so make sure you keep a towel over them so they dont cool. I use Guererra.
I usually heat corn tortillas one at a time in a skillet. 10-15 seconds per side. It’s not time consuming at all — I just heat a tortilla while I’m filling and rolling the previous tortilla. 🙂
I’m no expert but I really think warming the tortillas in a pan vs. the microwave makes a difference in them holding together. I tried both and the microwaved tortillas seemed super pliable but started to tear right as I began to roll. The pan-heated ones stayed together! I omitted the jalapeno and fresh tomato and used Rotel because that’s all I had. It turned out well but I think I’d prefer GIna’s ingredients.
I also made these in an air fryer at 400 degrees for 5 minutes based off another comment. Turned out great!
Great tip!
Just made these for the first time- they were really good. I didn’t work quick enough and 4 or 5 split. The last 6 didn’t so it was a time thing. I will try the frying pan next time which is the way I normally do tacos. Guac & salsa topped it off. I had 4 as a meal and it was 8pp on WW (I lowered the points with low fat cheese & lower calorie tortillas)
Fabulous! My husband and I who are not always Mexican food eaters thought that these were out of sight. We will make them again. Perhaps regularly!,,
My husband and I made these for dinner this week. We followed your recipe exactly. They were fabulous and so easy to make. Thank you for a recipe we will be making regularly.
Mine all broke in the oven.
A keeper! 👍👍👍👍
These are yummy and you could pretty much use any protein you want. Definite recommend
Light but Tasty! I added spicy guacamole and loved it!
I am going to try to make these in my air fryer. Frozen taquitos take about 6 or 7 minutes on 400. I’m going to try 4 minutes and go from there. I use my air fryer over my over when possible, especially during the hot months.
By the way, we heat a non-stick frying pan over medium high heat, place one corn tortilla in the pan at a time, turn it 3-4 times and then add the filling & cheese and roll up. They’ve never torn or broken using this method. It’s much easier if there are 2 of you, one to heat the tortilla while the other is filling and rolling.
We’ve made these several times and absolutely love them! Thank you for such a great recipe! Tonight we substituted cooked, shredded chicken breast that I pulsed in the food processor to finely chop it. I added it at the very end to the other ingredients in the frying pan. They were just as delicious as the shrimp taquitos. I may substitute leftover cooked beef, pork, turkey in the future.
Made this tonight with hubby. Cheddar instead of pepper jack and homemade pico de gallo. Thinking we can make appys using chicken, beef or pork. Awesome! Thanks for making healthy cooking so good!
Forgot to rate it because I was so excited! 5 Stars all the way!
great!
Absolutely loved this recipe. Our tortillas broke apart, but even though it wasn’t pretty, it certainly was delicious! Need to figure out how to make corn tortillas more pliable without oil. Maybe a few seconds in water?
Several (5+) people have asked if air fryer can be used. I don’t even have one, BUT it’s rude to not answer their inquiry. Why have you avoided answering?
Also, recipe indicates raw shrimp 🍤, but you indicate cooked in comments section. So which should it be raw or cooked shrimp 🍤? It’s confusing, contradictory!
I have over 1500 recipes, and get over 200 comments per day, so I don’t always see them. I don’t know if this can be air fried as I have not tested. The recipe says raw shrimp, and gives clear cooking instructions for the shrimp, the photos also show raw shrimp. That is what you should follow. If it was cooked shrimp, I would say so in the recipe.
It says to cook the shrimp and the pictures provided show raw shrimp! Its not confusing or contradictory. smile its not that big of a deal!
Can this be made in the air fryer. If yes, how long and what temperature?
These are a favorite at my household and with friends. Great for parties. I normally use flour tortillas to make these, the bake time and temperature are the same. I also normally add a little taco seasoning and lime juice at the end to enhance the flavors. Overall a great and easy recipe!
Can you cook these in the air fryer?
Another great recipe! Mine didn’t look nearly as pretty, I think I need to experiment with different tortillas, mine fell apart but the flavors were there according to the fam.
Is it five points for one?
For 2 taquitos.
Made these tonight for our Super Bowl party! So good!!
Could you put these in an air fryer ?
This recipe is kind of a mess – the tortillas though warmed cracked open right away. I have no idea how you got them to look that way in the picture. Just turned out to be a pile of shrimp and tortilla – tasted ok though. Regardless I love Gina’s recipes!
The microwave method worked well to make them but they all broke before they went into the oven ?
OMG. I never thought of putting shrimp in taquitos!! Pure genius. Thanks for sharing. Definitely added to my cookbook. -Teniesha C.
Can I make a batch and store in the freezer to reheat for a quick meal?
Has anyone tried these in an air fryer?
I have tried this recipe several times in the air fryer. It works beautifully and gets the shells much crisper than when I tried it in the oven. For corn tortillas, I would recommend 6 minutes at 400 degrees and 5 minutes for flour tortillas. I sprayed both types with olive oil cooking spray before I cooked them. This is one of my favorite quick go too recipes.
These are AMAZING! We omit the tomato and jalapeños, and instead give a couple shakes of hot sauce while cooking- then serve with diced avacado and a dollop of sour cream.
My suggestion is to use yellow in color and the thinnest you can find of the corn tortillas. Also don’t stuff them too much or they will break when you roll them up. Spray with oil and adding salt to the tops before they go in the oven. DELISH!
A hit with my family! They already requested a repeat performance! I omitted the jalapeños because we don’t care for them, and substituted with yellow bell pepper. One of my favourite skinnytastr recipes! Thank you Gina!
I have to say, thank you! This is the BEST taquito recipe! My Mom, Dad and I all agree!
I did use flour tortillas, but you nailed this!
Do you think these would work in the air fryer?
I made this today for lunch and it was amazing! My husband asked that I put it in the permanent rotation. I am wondering if the points/calories calculation is including the guacamole or not. Thank you for everything you do!
These taquito were amazing! My kids couldn’t get enough. I did only use half a jalapeno to cut the heat for the kids. Will definitely be making them again!
This is my favorite Skinny Taste recipe to date. Easy and delicious. The whole family enjoyed it with homemade guacamole!
Made this and they were delicious!!!! I had to sub chicken for shrimp and still came out great
These were beyond delicious. Theyvrivaled our favorite Mexican restaurant. A definite keeper. Would like to see different fillings. Maybe I will experiment.
They were a big hit, as is every recipe I have made of yours., Gina.
Can I use wheat tortillas instead??
If you wish.
Fantastic! Work in small batches and use a damp paper towel to avoid tortilla cracking.
How many smartpoints would this be?
Just got this recipe off the Best of 2017 Recipes and I would have to agree that this is one of the best things we have eaten all year. My husband LOVED it, but then he goes for anything Mexican. I liked it because it was easy to fix. It was even good leftover the next day — heated in the toaster oven, NOT the microwave, to make them crispy again. The only issue I had was that some of the softened tortillas wanted to delaminate/tear once they were rolled and sitting on the baking sheet. They still tasted great.
These are amazing. A few people mention the tortilla is splitting while you’re rolling it. After taking the 3(in a paper towel) our of the microwave lay flat then fill with filling. Don’t do too much. Roll slowly. Even if they split while handling, they crisp up in the oven do it doesn’t matter- it all stays together once cooked. However. I let mine cook for 5-10 min longer than the directions and they didn’t dry out. The extra time made them crispier and cohesive!
These were a HUGE hit at my house! So incredibly tasty! Thanks for this recipe!
Loved this recipe! Made it tonight and it was a hit. One question – there was so much liquid in the mixture that the bottom of the tortillas were soggy. Did you flip them half way?
Has anyone tried to cook these in an air fryer?? Thinking of giving it a shot tonight.
How did they turn out? I’m going to use the air fryer tonight 🙂
It is very rare that my husband asks me to make something again. He loved these! I used fat-free cheddar to keep the WW points low. Thank you so much for including the WW points. I cook your recipes three or four times a week.
Thanks Holly!
I’m unable to find corn tortillas. Would flour tortillas work for this?
I am sure they will!
Thanks, will try it tonight!
These taste delicious! But too much work, I’m giving it a 3 for that,
Super outstanding! I’m very surprised at how nicely these crisped up. I love corn tortillas but usually when baked they just fall apart. Not the case with this recipe. Followed the recipe closely but doubled the jalapeno’s…loved by kids and adults! Great recipe Gina!
I’m a foodie and just started on WW smart points, based on your recipes (my daughter-in-law recommended your site and WW). I’ve purchased your cookbooks as iBooks and this was my first recipie from the site. It was great – my wife is RA/GF and we both loved the tastes and textures. Keep up the good work! Also glad you enjoyed the Finger Lakes – as it’s our backyard.
Btw…. we love the Pizza / Garlic knots from downstate/Long Island, our local dough does not compare – what’s the secret?
Hi, has anyone tried these in an air fryer yet? Just curious about how they might turn out.
I don’t eat any seafood. Do you have a good shredded chicken recipe that might work for these?
???? I misread this and used WAY too much salt!! My own fault. Will have to try these again!!
Amazing I’ve made these several times and love them every time. I’ve done them with Rotel tomatoes to save on time and delicious. And I sometimes sub with whatever cheese is in my fridge and Percy. All the time. Thank you for such a versatile recipe
Is this 5 points with WW Freestyle or is it less now?
Its 5
What are the freestyle points for this ?
Thanks!
The smart points have been updated to reflect the freestyle program.
Hi Gina,
What size shrimp did you use? Does it matter since you chop it up?
Did you use baby, peeled shrimp?
I am going to bring these over to a new years day party. Looks delicious!
It doesn’t matter as long as the peeled weight is 12 oz
I made this for dinner tonight and it was so delicious! Gina is right, it’s very important to work in batches. I did and mine were perfect. No cracking or breaking at all. I don’t have a microwave so I used a stainless steel pan with a pinch of oil to warm up the tortillas one at a time. It was time consuming but well worth it. I will definitely be making this again!
Awesome!
I made these for dinner and they were fantastic!!! My honey was very pleased as well! Well done Gina, you really are amazing! This will become a regular in my house!
Thanks India!
How should u reheat these if you want to eat as leftovers?
Naiva, any thoughts on this? They look so good! I would probably be the only one eating them so I want To be able to reheat for lunches.
Will these still be as good without the cilantro? I don’t have any at the moment.
These are AMAZING. The only downside is not being able to eat all of them!
So good! I plan on doubling this for large dinners! Thanks!
Simply delicious! I did not have any jalapenos on hand (not even jarred ones) so I added some chopped olives to the filling plus some hot sauce. The result was pure deliciousness. Definitely a keeper of a recipe.
Great!
I made this tonight, they were fantastic. Will definately be making again
Made these tonight for dinner. They did not come out looking as beautiful as yours did, but they were very tasty. Will be making them again for sure!!!
MADE THESE TONIGHT, TURNED OUT VERY GOOD AND DELICIOUS…WILL MAKE AGAIN SOON
I recently made a sort of shrimp ceviche and the shrimp are cooked. I can’t tell from the picture, in your recipe is the shrimp already cooked before placing inside the tortilla and baking in the oven or is it raw? If the shrimp is raw would it ruin the shrimp if I place cooked shrimp in there? Thanks!
great!
I agree with you, Valerie. At this point, I’m going with Gina’s clarification in the comments section, which stated that the shrimp were cooked. I don’t believe there was enough cooking time in the recipe to warrant using raw.
The flavor of the filling is WONDERFUL. The only modification I made was to use half Mexican Blend & half pepper jack cheese–it was sufficiently hot for our tastes. Like many others mentioned, the corn tortillas were challenging. I used Mission brand and followed the suggested microwave procedures to warm. I added filling and cheese to the first tortilla, By the time I attempted to roll, the outside of the shell was flaking off and crumbling. I salvaged the dinner as best I could by making tacos of the remainder shells. Sprinkled cheese on the entire surface of the shell. Added filling to one half and folded the other half over the top. Worked much better than attempting to roll up into the taquito-shape. I think I’ll call Mission brand to see if they have any insight into what handling modifications would permit rolling without cracking.
There seems to be confusion in the photos and inthe comments as to whether the shrimp is cooked or raw. I think it might be helpful to indicate it in the ingredients list (e.g.) “12 ounces od peeled cooked chrimp, chopped”. In the comments, some responded it was raw, while Gina responded that it was cooked.
This recipe is to die for! Thanks for sharing
Do you know if you can do these in an air fryer??
I was wondering the same thing, did you ever try them in the air fryer?
Thoughts on a sub for jalapeno so the littles can eat it (but still add flavor)?
These were amazing! So fresh tasting. I cheated a little with the tortillas. Our local grocery store (Texas HEB) make fresh tortillas and they also make a half and half flour/corn tortilla. No splitting, and baked up very crisp. Easily able to pick up and dip. I found that the trick to make tortillas crisp for quesadillas and taquitos is the spraying of oil and salt. Thanks Gina, this recipe is a keeper!
I made these last Friday and totally loved them! They were even a hit with uber picky 4 year old. Definitely going to keep making these!
Great!
I made these with chicken, and they were really, really good. I liked them much better than the fried variety. My son and husband also loved them. Next time, I will make them with ground turkey.
These area amazingly good. I had a terrible time with the corn tortillas falling apart. So my husband said they get a 10 for taste and a 0 for presentation….I will try them again…..
I have made dozens of your recipes and this might be one of my favorites!! These were delicious and SO easy! Thank you for another great recipe.
Delicious, filling and a huge hit with my family! Tips for heating and rolling tortillas worked like a charm!
We made these last night and they were delicious! We followed the recipe except almost exactly except we added a little bit of chipotle powder for some heat. Unlike others mentioned our stayed together pretty well, we used a griddle and got them extra soft before rolling them up. We also liked the addition of some acid so we added a little lime juice before eating. We also finished them up in the broiler for about 5 minuted to make them EXTRA crispy. SO DELICIOUS! Thank you! Can’t wait to add this to our Mexican repertoire!
Awesome!
Do you think if I use flour tortillas they would get crispy?
Made these for dinner last night – amazing! Also love the chicken version in your cookbook. The flavor of both versions is amazing, but the chicken ones are even easier to make! Thanks for making healthy eating so delicious and simple!!
Awesome!!
Is the shrimp cooked when you add to the skillet or do you cook in the skillet with the veggies?
I also have that question.
Shrimp is raw.
Hi! What brand of tortillas do you use??
This was Mission
I made these tonight and they were absolutely fantastic. Heating them in the microwave for 40 seconds was definitely a must because I forgot to do that and they totally crumbled otherwise My husband and I thought these were fantastic and we will be making them frequently and especially for company
Thanks Anna!
I made this dish last night and my husband loved it. Thank you for always sharing such great and healthy ideas with us !!
Yay!
I’m going cheat a little I’m going to use some fresh pico de gallo from the deli. I’ll saute it 1st I’ll drain the pico de gallo, then add the shrimp and follow the rest of the directions. Thanks for your great recipes. Hope it will turn out as good as it looks, what could go wrong. = ^ .. ^ = Nan
I made these last night- they were SO GOOD!!!!! ????
Glad you enjoyed them Meggan!
Made these for dinner tonight and they were a hit! Yum!
I have been looking for a vegan cinco de mayo idea, what would you suggest I use instead of shrimp? Zucchini or will that be too watery?
What about whole black beans or mashed pinto beans (vegan refried beans). Zucchini might work if you grill or dry sauté, to remove moisture, before assembling.
Squash blossom flowers would be delicious and even authentic. Zuccini should work fine, but if you are worried, squeeze the diced zucchini with paper towels to draw out water first.
My first 3 tortillas broke apart but I microwaved the other ones exactly 30 seconds and came out good :). This taquitos are delicious!!!!
Well these were good , but looked NOTHING like the picture! I worked in small batches and bought fresh corn tortilla’s but they still split. My 15 year old said well close your eyes and imagine they look like the picture. My 12 year old said well it was a fail but still tasted good. OMG I love Skinny taste recipes but tortillas were not my friend tonight!
What brand of tortillas did you use? Maybe I should make a video for this one. Did you work 3 at time and keep them warm while rolling one?
Hi Gina, could you please make a video? I experienced the same splitting problem and had followed your directions precisely.
They didn’t split until the sat a few minutes after being rolled. I also tried spraying oil on them right after rolling them. That didn’t work either 🙁 The filling is delicious. Thanks for all your great recipes.
I had the same problem. They rolled just fine, but while sitting on the pan (while I was making the others), they dried out and split.
Maybe cover the sheet pan with a damp paper towel while working to keep them moist
I had this same problem and consider myself a pretty decent cook. For some reason my tortillas were not working with me tonight! I used La Banderita corn tortillas (though mine looked like white corn not yellow corn like your photos but I bmdoibt that matters). I warmed 4 at a time in micro between 2 damp paper towels and worked quickly. They rolled fine. But as I rolled the next ones all the others started peeling open at the top and sides! I brushed oil on the last ones and THATA seemed to help- so maybe you need to cover or oil them as you go to keep from drying and cracking?!! So strange! The smell good in the oven though!
Do you think it would work to roll these, refrigerate over night, and bake the next day? They look delicious!
I am not sure if they will stay closed. Perhaps with toothpicks?
Is there a good sub non-spicy substitute for jalapeños?
If you remove the seeds and membrane, they aren’t spicy. I used a whole one tonight and my 4 year old loved it – not a hint of spice.
I’ve been looking for a good/healthy Cinco recipe and I believe I have found it! Can’t wait to try these out!
I don’t like shrimp. Do you think scallops would work in this recipe?
Sure
Do you think it would be possible to make a large batch and freeze some prior to baking?
I am not sure, I have not tried freezing them but I don’t see why not!
any word on freezing these ahead of time, how could i use or tweak this recipe to make ahead and cook for dinner or reheat for dinner?
How many tomatoes are in a “vine”?
1 “vine” tomato. 🙂
good question! my Vince had four… I wonder how many is the right amount?
Lol..I had that same question since there was an “s” on the end of tomatoes in the recipe. I thought there had to be more than one also.
I warm the tortilla over an open glame, on low to get them plyable. It also has light char flavor too. I am looking forward to this recipe! Thanks
I normally use the extra thin Mission tortillas and I have trouble with them splitting. Any ideas?
If you follow the directions and work in small batches, heating 3 at a time and keeping them warm you should be fine. They should be soft and pliable.
I cooked this for my three hungry boys and they loved!!! The corn tortillas kept breaking to pieces when I rolled them. any tips?
How much guacamole cdo you figure you would use on EACH tacquito???
About 1 tablespoon
Are the shrimp raw or cooked? In one pic they looked cooked, in another they appear raw.
They are cooked.
Really?? 🙂
Put them in the pan raw and cook with other ingredients!
The cooked mixture is then wrapped in tortilllas before going in the oven. Directions are pretty clear regarding this………..
These sound so yummy! I make oven-baked chicken taquitos fairly often but have never thought to make them with shrimp. These will be going on our meal plan for next week.
Could you use frozen cooked shrimp, instead?
Yes, but you should let it thaw
I am going to try and make this with the frozen already cooked shrimp, fingers crossed.
This looks amazing! I can’t wait to try this. I don’t own a microwave. Could I use a toaster oven instead? Any tips on warming the tortillas?
I don’t have a microwave either – I would just warm in a skillet.
You can place the tortilla in a frying pan and warm them over the oven for a minute or two.
I think they’d get crispy in a frying pan. You can wrap a bunch in foil and put them in the oven
Hi!
To warm corn tortillas while keeping them soft, wrap 6-8 tortillas in a damp paper towel. Then wrap foil over and warm in your already pre-heated oven for 4-5 minutes. We do this for street tacos all the time!
Momz
I have all of the ingredients for this! Can’t wait to try it out tonight for dinner 🙂
We tried these the other night and they are absolutely delicious! We had a bit of a tough time keeping everything together…Any tips on that for next time (there will be MANY more times!)?
My dad always uses a toothpick to hold the taquitos together.
I would try wetting the “seam” when closing with a bit of water.
work in small batches, it’s pliable while warm
These look AMAZING! I am totally trying them this month!
Kaitlyn
lilacandstyle.com
If one didn’t want to use shrimp, what substitution would you recommend?
I’m going to try it with ground turkey 🙂
Shredded chicken or pork and ground chicken or turkey would probably be good too.
How much should I cook them if I used ground turkey or chicken?