Ingredients:

  • 8 oz cooked small shrimp, diced
  • 1/4 cup Low-Fat Greek Yogurt (or low-fat cream cheese)
  • 1/2 cup Low-Fat Shredded Cheddar (or Monterey Jack)
  • 12 Corn Tortillas (street taco size, approximately 4-5 inch)
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • Zest of 1/2 lime
  • Cooking spray or 1 tsp olive oil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
  2. Prepare the filling: In a medium bowl, combine the diced shrimp, Low-Fat Greek Yogurt, shredded cheddar, smoked paprika, chili powder, lime zest, salt, and pepper. Mix until thoroughly combined and the mixture is creamy and well-bound.
  3. Make tortillas pliable: Wrap the corn tortillas in a damp paper towel and microwave for 30-45 seconds. This steam prevents them from cracking when rolled.
  4. Roll the taquitos: Place about 2 tablespoons of the shrimp mixture onto one side of a warmed tortilla. Roll tightly and secure with a toothpick. Repeat until all 6 taquitos are rolled.
  5. Bake: Lightly spray the taquitos liberally with cooking spray (equivalent to 1 tsp oil) or brush with olive oil to promote crisping. Place them seam-side down on the prepared baking sheet. Bake for 15 minutes, or until golden brown and shatteringly crisp.
  6. Serve: Carefully remove toothpicks before serving hot. Allow them to cool slightly before handling.