I don’t think I know anyone who doesn’t like deep-fried food. There’s something about the crunch of something that’s been deep-fried that makes it so satisfying. These shrimp taquitos have both an incredibly satisfying crunch and a light freshness-imagine your favourite shrimp taco wrapped up in a freshly fried rolled tortilla chip.
Sometimes when I hear people talk about Mexican food being heavy or too filling, I get confused. Most of the authentic Mexican food I’ve had is fresh, light and flavourful. It can be filling if you have crazy amounts of it, but I hardly find it too heavy. I love Mexican food: the herbs, the spice, the freshness, the flavour!
This Rick Bayless shrimp taquito recipe is amazing. I found it on whiteonricecouple‘s blog and I’ve had it bookmarked forever. Finally, with an excess of fresh corn tortillas in the fridge I decided I had to make them. Todd and Diane don’t call these shrimp taquitos, but rather, shrimp tacos. Regardless what they’re called, they are delicious.
I did change one tiny step though-I didn’t heat up the tortillas by dipping them in hot oil. The purpose of dipping the tortillas in oil is to prevent them from cracking or breaking during the rolling step. I started off dipping them in oil, but they were dripping with oil, which I found unappealing. Instead, at Mike’s suggestion, I heated them in a dry pan, which worked just as well.
The taquitos came together much faster than I thought and deep-frying them wasn’t much of a bother at all. I will definitely be making taquitos again. I’m already thinking about the multitudes of fillings I can put inside other taquitos. I’m also curious to see if pan frying results in that same crazy crunch.
I am crunchy, I am shrimp-filled: I AM SHRIMP TAQUITO!
Shrimp Taquito Recipe from whiteonricecouple.com
yield: 12-14 taquitos
- 1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, finely chopped
2 jalapeños, finely diced
1 teaspoon ground cumin
2 medium sized tomatoes, diced
1 pound shrimp, peeled, de-veined and cut into 1/2″ pieces
3-4 tablespoons cilantro, roughly chopped
salt and pepper, to taste
fresh corn tortillas
grape seed oil for frying, enough to have a 2″ depth in your skillet
In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the onion stirring occasionally until translucent, about 3-4 minutes. Add the garlic, jalapeños, and cumin an cook for another minute. Add the tomatoes and cook, stirring occasionally, until it reduces to a thick sauce. Add shrimp and cook for one minute. Stir in cilantro and season with salt to taste. Remove from heat and cool
While you roll your taquitos, heat oil in a cast iron skillet with high sides until 350-375F.
Warm 1 tortilla in a dry pan until soft and pliable. Spoon 2 tablespoons of filling across the bottom of the tortilla. Tightly roll up the taquito and skewer with a toothpick to hold closed.
Fry the tacos in the hot oil for about a minute and a half. Turn and continue to fry until golden. Drain on paper towels and enjoy with your choice of topping while hot.
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