Crispy Shrimp Avocado Taquitos (Printable Version)

Golden corn tortillas rolled with seasoned shrimp, fresh avocado mixture, and melted cheese, fried to crispy perfection.

# Ingredient List:

→ Shrimp Filling

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→ Avocado Mixture

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→ Assembly

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# Directions:

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 2–3 minutes per side until pink and cooked through. Remove and chop into bite-sized pieces.

03 - Gently combine avocado, tomato, red onion, cilantro, lime juice, and salt in a bowl.

04 - Heat corn tortillas in microwave or skillet until pliable.

05 - Place shrimp, avocado mixture, and cheese along center of each tortilla. Roll tightly and secure with toothpick if needed.

06 - Heat 1 inch vegetable oil in skillet over medium heat. Fry taquitos seam side down 2–3 minutes per side until golden and crispy. Drain on paper towels.

07 - Remove toothpicks and serve hot with salsa, sour cream, or lime wedges.

# Expert Tips:

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The way the creamy avocado balances the smoky spiced shrimp creates this perfect bite that feels both indulgent and fresh
These fry up impossibly crispy but stay surprisingly light unlike heavy restaurant versions that leave you feeling weighed down

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Cold tortilla frustration I once wasted half a pack trying to roll cold tortillas that cracked immediately
Overfilling disaster less filling per taquito means they fry evenly and actually stay rolled during cooking

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Straight from the skillet warm tortillas roll easily while cold ones crack every single time
Start frying seam side down so the seal sets before the taquito has a chance to unroll

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