Ok, I have officially updated my list of food that is hard to photograph: quesadillas, popsicles, soups with clear broths, and taquitos!!!
Gah. For some reason, I could not seem to take a remotely satisfying photo of these yesterday. The lighting was all wonky, the shrimp looked weird, and I could not seem to find the right angle to save my life. So finally after way too many failed photo attempts, I did what any good food blogger should do…and just ate them. :)
And then life suddenly seemed so much better.
These Shrimp, Avocado and Roasted Corn Taquitos are actually a spin-off of one of my favorite salads. And once again, the ingredient combination proved a big winner. And when pan-roasting the corn on the stove, they ended up falling into the “quick and simple” category and were ready to go in less than 30 minutes. Definitely a fantastic appetizer to serve for Cinco de Mayo or game day, or even just to serve for a quick and delicious dinner.
And trust me…they look and taste much better in person. Enjoy!
Shrimp, Avocado and Roasted Corn Baked Taquitos
Ingredients
- 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
Instructions
- 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.
Did you make this?Let me know how it turned out in the comments below!
oh these look great. Your photos are gorgeous! I think we are all just too hard on ourselves!
My kids have been begging for me to make these lately. Thanks for inspiring dinner! Yum!
Can’t go wrong with taquitos! These look so so good!
The hubby just leaned over and said, I’ll make those myself I want them so bad. HAha
Oh, I think these look wonderful! I bet they taste even better :) I love taquitos!
I don’t know what you’re talking about these look divine! And it was lovely to finally meet you at BTP! :)
If those are hard to photograph, you make it look easy! Gorgeous job.
And Happy birthday!!
Yummy, this looks amazing!
Your photos look awesome, Ali, as always! These look so good!
What are you talking about they look fantastic!!! Taquitos are awesome but I always feel bad eating them because they are so greasy and what not. THESE however, look perfect and not so bad for me….which means I shall eat them all. :O