Baked Shrimp Taquitos with Creamy Dipping Sauce
Ingredients
For the Taquitos
- 1 pound pre-cooked and peeled shrimp, roughly chopped
- 1 clove garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup cheese, shredded Cheddar Jack
- 1/4 cup finely chopped fresh cilantro
- Salt and black pepper
- 16 yellow corn tortillas
For the Dipping Sauce
- 1/2 cup yogurt, whole milk plain Greek
- 2 tablespoons prepared salsa verde
- 1 tablespoon finely chopped fresh cilantro
- Salt and black pepper
Nutrition Information
Serving size: 2 taquitos
Calories: 210
Carbohydrate: 24g (8%)
Protein: 20g (40%)
Total Fat: 4.5g (7%)
Saturated Fat: 1.5g (8%)
Trans Fat: 0g
Cholesterol: 120mg (40%)
Sodium: 410mg (17%)
Dietary Fiber: 3g (12%)
Calcium: 10%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat the oven to 425º F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a large bowl, mix the shrimp, garlic, onion, cheese and cilantro. Season with salt and pepper, to taste.
Wrap the stack of tortillas in a damp paper towel and microwave for one minute, until warm and soft. Carefully add a heaping tablespoon of the shrimp mixture in the center of each tortilla. Roll up the tortillas tightly, securing each one with a toothpick.
Arrange the taquitos on the prepared baking sheet and spray each one with cooking spray to help them crisp. Bake for 15 minutes, or until golden brown.
While the taquitos are baking, make the dipping sauce. Mix the yogurt, salsa and cilantro in a small bowl. Season to taste with salt and pepper.
When the taquitos are done, remove the toothpicks and arrange on a platter. Serve with dipping sauce.
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