Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
INGREDIENTS:
1/2 onion, finely chopped
2 cloves garlic, minced
1 jalapeno, minced
1 teaspoon olive oil
1 vine tomatoes, diced
12 ounces peeled shrimp, chopped
kosher salt
2 tablespoons finely chopped cilantro
3/4 cup shredded pepperjack cheese
12 (6-inch) corn tortillas
olive oil spray (I use my Misto)
jarred or homemade salsa verde, optional for dipping
guacamole, optional for dipping
DIRECTIONS:
In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.
NUTRITION INFORMATION
Yield: 6 Servings, Serving Size: 2 taquitos
Amount Per Serving:
Smart Points: 6
Points +: 6
Calories: 245
Total Fat: 7.5g
Saturated Fat: 0.5g
Cholesterol: 98.5mg
Sodium: 201.5mg
Carbohydrates: 27.5g
Fiber: 4g
Sugar: 0.5g
Protein: 18g
Read more at http://www.skinnytaste.com/baked-shrimp-taquitos/#jhJSXKDhqScSSPco.99
INGREDIENTS:
1/2 onion, finely chopped
2 cloves garlic, minced
1 jalapeno, minced
1 teaspoon olive oil
1 vine tomatoes, diced
12 ounces peeled shrimp, chopped
kosher salt
2 tablespoons finely chopped cilantro
3/4 cup shredded pepperjack cheese
12 (6-inch) corn tortillas
olive oil spray (I use my Misto)
jarred or homemade salsa verde, optional for dipping
guacamole, optional for dipping
DIRECTIONS:
In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.
NUTRITION INFORMATION
Yield: 6 Servings, Serving Size: 2 taquitos
Amount Per Serving:
Smart Points: 6
Points +: 6
Calories: 245
Total Fat: 7.5g
Saturated Fat: 0.5g
Cholesterol: 98.5mg
Sodium: 201.5mg
Carbohydrates: 27.5g
Fiber: 4g
Sugar: 0.5g
Protein: 18g
Read more at http://www.skinnytaste.com/baked-shrimp-taquitos/#jhJSXKDhqScSSPco.99
No comments:
Post a Comment