Jumbo shrimp locked in crispy fried tortillas, hit with heat, served over greens with all the fixings
Ingredients
FOR THE TAQUITOS:
- 20 jumbo shrimp, peeled, deveined, tails left on
- 10 street taco-sized corn tortillas, cut in half
- 20 toothpicks
- Casa M Spice Co Hooked
- Casa M Spice Co Chain Reaction
- 2" corn or canola oil for frying
- 1 8 oz bag romaine lettuce, shredded
- garnish with pico de gallo, Mexican crema, and Cotija cheese
Method
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01
Season the shrimp
2 minLay shrimp on a plate and hit both sides with Casa M Spice Co Hooked and Chain Reaction—you're building flavor from the ground up, not just dusting it on.
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02
Warm the tortillas
1 minWrap corn tortillas in a wet paper towel and microwave for 30 seconds to make them pliable and ready to wrap without cracking.
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03
Cut and wrap the shrimp
5 minCut the warm tortilla stack in half, then quickly wrap each shrimp with a piece, leaving the tail sticking out—work fast because tortillas cool down and get brittle. Secure with a toothpick and reheat the tortillas in the wet paper towel if they start to stiffen up on you.
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04
Heat the oil
3 minGet your oil screaming hot over high heat in a small saucepan—you need that temperature to crisp the tortilla and cook the shrimp through in one shot.
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05
Fry the taquitos
12 minWork in batches of 2 to 3 shrimp at a time and fry for 3 to 4 minutes until the tortilla turns golden and the shrimp are cooked through, then pull and set aside to rest.
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06
Plate and serve
3 minBuild each plate with a bed of romaine, scatter pico de gallo, top with 5 taquitos (toothpicks out), then finish with Mexican crema and Cotija cheese. Add whatever else you're in the mood for and dig in.
From Mike's Notebook
Pat shrimp completely dry before seasoning — moisture is the enemy of that crispy exterior.
Roll each tortilla half tight enough to hold shape without the toothpick, then secure it.
Oil needs to hit 350°F minimum or you'll get soggy taquitos that won't crisp up.