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.
Video
Notes
Calorie estimation is approximate and for a single taquito.
Nutrition
Calories: 253kcal (13%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword healthy dinner, shrimp taquitos
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