Crispy Baked Shrimp Taquitos with Pico De Gallo and Creamy Guacamole

If you’re craving something crunchy, savory and a little bit spicy, these baked shrimp taquitos are the answer. We skip the deep fryer and let the oven do the work, giving you perfectly golden tortillas filled with seasoned shrimp and melted Mexican cheese. The result is a satisfying crunch in every bite.

Topped with a bright pico de gallo and a creamy guacamole sauce, these taquitos are a complete meal that’s perfect for weeknight dinners or casual gatherings. Serve them with your favorite hot sauce for an extra kick!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust the rack to the middle position. Line a baking sheet with foil and lightly coat with cooking oil. Wash and dry all produce. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and cook for 3 minutes. Add the shrimp and cook, breaking it up into pieces, until browned and cooked through, about 4-6 minutes. Stir in the Southwest Spice Blend, Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off the heat.
3. Meanwhile, drizzle the tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings) and brush or rub to coat both sides. Place the tortillas on a clean work surface. Once the shrimp filling is done, add a heaping ¼ cup of filling to one side of each tortilla, then sprinkle each with 1 tablespoon of Mexican cheese blend. Roll up the tortillas, starting with the filled side, to create taquitos. Place them seam-side down on the prepared baking sheet. Make sure the taquitos are snug against each other to prevent unrolling. Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While the taquitos bake, finely dice the tomato. Zest and quarter the lime. In a small bowl, combine the diced tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In a separate small bowl, combine the guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide the taquitos between plates. Top with the creamy guacamole, pico de gallo and hot sauce. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

How do I store leftover taquitos?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.

Can I make these taquitos ahead of time?

You can prepare the filling and assemble the taquitos up to a day in advance. Keep them covered in the refrigerator, then bake just before serving.