Ingredients:
- 1 lb Raw Shrimp, peeled, deveined, and finely diced
- 4 oz Cream Cheese, softened
- 1 cup Monterey Jack or Pepper Jack Cheese, shredded
- 1 Tbsp Fresh Lime Juice
- 1 tsp Chipotle Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- Sea Salt and Black Pepper to taste
- 16 Corn Tortillas (standard 6-inch size)
- Cooking Spray or Neutral Oil (for brushing)
- 1/2 cup Full-Fat Sour Cream
- 1 tsp Fresh Lime Juice (for crema)
- 1-2 tsp Water or Milk (to thin crema)
- Pinch of Salt
Instructions:
- Prepare the Shrimp Filling: In a mixing bowl, combine the diced raw shrimp, softened cream cheese, shredded cheese, lime juice, chipotle powder, cumin, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are evenly incorporated and the filling is uniform. Chill the filling for 10 minutes if time allows.
- Prepare the Tortillas: Stack the tortillas and wrap them in a slightly damp paper towel. Microwave on high for 30–45 seconds until they are hot and pliable. This crucial step prevents cracking during rolling. Keep the stack covered to maintain warmth.
- Roll the Taquitos: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Take one warm tortilla, place about 1 to 1.5 tablespoons of filling in a line just below the centre, and tightly roll the tortilla away from you. Place the rolled taquito seam-side down on the prepared baking sheet. Repeat until all filling is used.
- Bake until Crisp: Lightly brush or spray all sides of the taquitos with oil. Bake for 18–20 minutes, or until the tortillas are golden brown and crispy, and the filling is hot. For maximum crispness, you may turn them halfway through. Remove from the oven and let rest on the tray for 5 minutes.
- Make the Lime Crema: While the taquitos bake, whisk together the sour cream, 1 teaspoon of lime juice, and a pinch of salt. Gradually add the water or milk until the consistency is easily drizzled. Serve the crispy taquitos with the Cool Lime Crema on the side for dipping.