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

⠀LET’S GET COOKING

1. Once the shrimp is prepped, place it on a plate and sprinkle with Casa M Spice Co® Hooked® and Chain Reaction®, then turn the shrimp over to season the other side.
2. Wrap the corn tortillas in a wet paper towel and heat in the microwave for 30 seconds.
3. Quickly cut the stack in half, cover, and wrap each shrimp in the tortilla halves, leaving the tail exposed. Secure with a toothpick and set aside. Move quickly, as the tortillas will cool down and rip as you wrap them. You can also reheat them again in the wet paper towel.
4. Once all the shrimp are prepped, heat corn oil over high heat in a small saucepan. Make sure the heat is hot. Then add 2 to 3 prepped shrimp at a time. Fry until the tortilla is golden and the shrimp are cooked through. About 3 to 4 minutes. Remove shrimp and set aside.
5. In small individual serving platters (in this recipe, we are making 4). Spread the desired amount of shredded romaine lettuce at the bottom of each platter. Follow with the desired amount of pico de gallo. Place five shrimp on each (removing the toothpicks first) and top with Mexican crema and Cotija cheese.
6. Feel free to add more toppings if desired and enjoy!