A healthier and delicious take on shrimp taquitos!
- 2 ears of sweet corn, shaved off the cob
- 1 Tbsp. olive oil
- half a white onion, diced
- 1 lb. raw shrimp (any size), peeled and deveined
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- salt and pepper
- 1 (4 oz.) can chopped green chiles
- 1/3 cup chopped fresh cilantro
- 12 small (6-inch) flour tortillas
- 1 avocado, peeled, pitted and diced
- 2 cups grated Monterrey Jack or Pepperjack cheese
- optional sides/toppings: fresh lime wedges, sour cream, salsa
- Preheat oven to 425 degrees.
- Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
- Reduce heat to medium-high, and (carefully) add the oil until heated. Add onion and saute for 5 minutes or until cooked and translucent. Add the shrimp, chili powder, cumin, and a pinch of salt and pepper, and stir to combine. Cook for 3-5 minutes, or until the shrimp are cooked and no longer translucent. Stir in the chopped green chiles and cilantro and cook for an additional minute, then remove from heat.
- To assemble the taquitos, place a large spoonful of the shrimp mixture down the center of a tortilla. Then top with some diced avocado and a generous sprinkle of cheese. Roll up the tortilla and place seam-side down on a greased baking sheet.
- Bake for about 15-20 minutes, or until the cheese is melted and the tortillas are crispy. Remove and serve immediately with optional toppings and salsa for dipping.