Shrimp Taquitos Recipe

Pat shrimp dry and roughly chop into small 1/4–1/2-inch pieces so they bind when cooked.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant.

Add chopped shrimp, cumin, smoked paprika, salt and pepper. Sauté 2–3 minutes, stirring, until shrimp turn opaque but not overcooked. Remove from heat and stir in 1 tbsp fresh lime juice. Let cool slightly.

In a small food processor or bowl, combine softened cream cheese, fresh basil, sour cream, lime zest, 1/4 tsp salt and 1/4 tsp pepper.

Process or whip until smooth and evenly green from the basil. Taste and adjust salt. Transfer to a bowl and refrigerate until assembly.

Combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, 1 tbsp lime juice and 1/4 tsp salt in a bowl. Mix and let sit 10–15 minutes to marry flavors. Refrigerate until service.

Preheat broiler or a skillet. Roast tomatillos and jalapeño (turning) until charred and softened, about 5–8 minutes under a broiler or 6–10 minutes in a hot skillet.

Place roasted tomatillos, jalapeño (stem removed), quartered onion, cilantro, lime juice and 1/2 tsp salt in a blender or food processor. Blend to a slightly textured sauce. Adjust salt and chill until service.

Whisk together mayonnaise, Valentina hot sauce, 1 tsp lime juice, minced garlic and 1/8 tsp salt until smooth. Taste and adjust heat or acidity. Refrigerate until assembly.

Prepare tortillas

Warm corn tortillas briefly (10–15 seconds each) on a hot dry skillet or microwave covered with a damp towel so they are pliable. Lightly brush or spray one side of each tortilla with neutral oil.

Place about 1 heaping tablespoon basil cream cheese in the center of a tortilla, spread into a 2–3 inch strip. Top with 2 tablespoons of the cooked shrimp mixture (drain any excess juices) and a small pinch of shredded cabbage and lettuce.

Roll tortilla tightly around the filling, oil-brushed side out, and secure seam by tucking under slightly. Repeat to make 10–12 taquitos.

Fry or bake the taquitos

Shallow-fry: Heat 1/2–3/4 inch vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry taquitos seam-side down for 1–1.5 minutes per side until golden and crisp. Drain on paper towels. Baking (lighter): Preheat oven to 425°F (220°C). Place rolled taquitos seam-side down on a rimmed baking sheet, brush tops with oil, and bake 10–12 minutes, turning once, until crisp and golden.

Assemble on a platter: bed with shredded cabbage and lettuce, arrange taquitos on top. Spoon a little basil cream cheese at one end of each taquito or pipe a small dot, add a spoonful of pico de gallo and a drizzle of salsa verde. Finish with Valentina aioli drizzled over, a sprinkle of crumbled cotija (if using) and lime wedges.

Serve immediately while hot and crisp with extra salsa verde, pico de gallo and aioli on the side.