Ingredients
Scale
- 12 small corn tortillas
- 1 cup cooked shrimp, finely chopped
- 1 cup cooked crab meat, shredded
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (optional)
- Salt and pepper to taste
- Cooking spray or avocado oil
- For topping: 1/2 cup queso dip, 2 tbsp sour cream, 1 tbsp chopped cilantro, 1 tbsp diced tomato, lime wedges
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix shrimp, crab, cheddar, cream cheese, chili powder, cumin, garlic powder, cayenne, salt, and pepper.
- Warm tortillas briefly in a dry skillet or microwave to prevent cracking. Fill each with 1–2 tbsp filling, roll tightly, and seam-side down on the baking sheet.
- Lightly brush or spray taquitos with oil and bake 12–14 minutes until golden and crisp.
- Remove and let rest 2 minutes. Top with queso, sour cream, cilantro, tomato, and serve with lime wedges.
Notes
- For extra crunch, pan-sear baked taquitos for 1–2 minutes per side.
- Use imitation crab or omit seafood for vegetarian versions (try roasted mushrooms + corn).
- Assembly tip: Chill filled tortillas 10 minutes before baking to help hold shape.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Bake
- Cuisine: Mexican-American
- Diet: High Protein
Nutrition
- Serving Size: 3 taquitos
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
