Delicious baked tortillas filled with a creamy lightened-up shrimp and bean filling. These Shrimp and Bean Taquitos are perfect for dinner or entertaining or whenever you want to get a Mexican fix, but keep it light and healthy.
With Old Bay and creamy navy beans, this taquito is obviously far from “authentic”.
I don’t care – they are different, delicious, and definitely not token. And I think they actually are true to the spirit of real, native Mexican cuisine, which I absolutely love.
Mexican food should be bright and fresh, not heavy and greasy.
So by lightening up on the cheese, baking instead of frying, and using bright lime and cilantro, these taquitos won’t leave you feeling like you ate a brick. Why eat out when you can enjoy a dish like this?
Your fingers will get messy doing this, but it is easier to spray the tortillas first so when they are rolled up, they are already sprayed on the outside.
I use this trick with a ziploc bag to pipe fillings a lot. Even to fill deviled eggs.
Shrimp and Bean Taquitos
For the taquitos
- 1 lb medium shrimp peeled and deveined
- kosher salt
- fresh cracked pepper
- 1/2 tsp cumin
- 1 tsp Old Bay seasoning
- 1 can navy beans drained and rinsed
- 1 8 oz pkg Neufchatel cheese, room temperature (or cream cheese)
- 1 Tbsp pickled jalapeno chopped
- 1 Tbsp fresh cilantro
- 14 flour tortillas
- cooking spray
- additional cilantro for garnish
For the Avocado Cream
- 1 medium avocado
- 1/4 cup reduced-fat sour cream
- juice of half a lime
- zest of half a lime
- 2 Tbsp cilantro leaves
- 1 clove garlic
- pinch kosher salt
- 1-2 Tbsp water
- Heat oven to 400F.
- Heat a large, nonstick skillet on medium-high heat. Toss the shrimp with a pinch each salt and pepper. Spray the skillet with cooking spray and lightly saute the shrimp until just cooked through (2-3 minutes). Remove from the heat immediately and transfer to a washable cutting board. When cool enough to handle, roughly chop the shrimp.
- In a mixing bowl, combine the Neufchatel cheese, cumin, and Old Bay. Add a good pinch each salt and pepper. Add in the shrimp, jalapeno, and cilantro, and combine. Gently fold in the beans last.
- On a large bake sheet, lay out the tortillas and spray each with cooking spray. Flip the tortillas over. On each place ~1/4 c shrimp mixture (heaping). Roll each tortilla up and secure with a toothpick. Bake at 400 for 10-12 minutes until heated through and tortillas are lightly toasted.
- Blend together the ingredients for the Avocado Cream. Adjust the amount of water depending on how thin or thick you want it and how juicy your lime was.
- To serve, put the Avocado Cream in a sandwich bag. Cut off a corner and pipe over the taquitos. Alternatively, the Avocado Cream can be served on the side for dipping. Garnish with cilantro. Serving: 2-3 taquitos per person.