Ingredients:

  • 1 lb (450 g) raw shrimp, peeled, deveined and tails removed (medium, roughly chopped)
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) chili powder
  • 1/2 teaspoon (2 g) ground cumin
  • 1/2 teaspoon (2 g) smoked paprika
  • 1/4 teaspoon (1 g) garlic powder or 1 clove garlic, minced
  • 1/4 teaspoon (1 g) fine sea salt, plus extra to taste
  • 1/8 teaspoon (0.5 g) black pepper
  • 1 tablespoon (15 ml) fresh lime juice
  • 2 tablespoons (8 g) finely chopped fresh cilantro
  • 2 green onions (scallions), thinly sliced
  • 12 small corn tortillas (6-inch / 15 cm) — or 12 small flour tortillas if preferred
  • 1 cup (113 g) shredded Monterey Jack or Oaxaca cheese (optional; for melt and binding)
  • 1–2 tablespoons (15–30 ml) neutral oil (vegetable or canola) or cooking spray — for brushing/spraying
  • 1/2 cup (120 g) sour cream or plain Greek yogurt
  • 1–2 tablespoons (15–30 ml) lime juice (to taste)
  • 2 tablespoons (8 g) chopped cilantro
  • Zest of 1 lime (optional)
  • Salt and pepper to taste
  • Optional: 1 teaspoon (5 ml) honey or agave (if you want a slightly sweet balance)
  • Optional garnishes: pickled red onion, shredded cabbage or slaw, extra cilantro, lime wedges, sliced avocado or guacamole

Instructions:

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and place a wire rack on top if using.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Toss shrimp with chili powder, cumin, smoked paprika, garlic powder, salt and pepper before adding to the pan.
  3. Cook shrimp 1–2 minutes per side until opaque and just cooked through (shrimp should curl and be pink). Remove from heat and chop coarsely if needed. Stir in lime juice, chopped cilantro and sliced green onions. Taste and adjust seasoning.
  4. Warm tortillas until pliable: briefly on a hot skillet (10–15 seconds each side), in the microwave wrapped in a damp towel (20–30 seconds), or over a gas flame for a few seconds. Keep warm under a clean towel while filling.
  5. Assemble taquitos by placing about 2 tablespoons shredded cheese (if using) and 2–3 tablespoons shrimp filling across the lower third of each tortilla. Roll tightly and place seam-side down on the prepared rack or baking sheet.
  6. Lightly brush or spray each taquito with neutral oil to promote browning. Bake at 425°F (220°C) for 10–14 minutes, turning once halfway if not on a rack, until golden brown and crisp.
  7. While taquitos bake, whisk together sour cream or Greek yogurt, lime juice, chopped cilantro, lime zest (if using), salt, pepper and honey or agave (optional) to make the cilantro-lime crema. Chill until serving.
  8. Remove taquitos from oven and let rest 1–2 minutes. Plate with cilantro-lime crema, pickled red onion, lime wedges and other optional garnishes. Serve immediately.