Jalapeño Shrimp Corn Taquitos
Serves 420 mins prep30 mins cook
These Jalapeño Shrimp & Corn Taquitos with Buffalo Ranch are crisp, easy to make, and packed with flavor. They are made with shrimp, onion, corn, jalapeño, and a blend of spices, all wrapped in corn tortillas and topped with a creamy spicy ranch.
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What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper or use a non-stick sheet pan. 2: Make the filling. Heat a large pan over medium-high heat. Add the onion and sauté for 4-5 minutes. 3: Add the corn, jalapeño, and garlic; sauté for another 3 minutes. Add the shrimp, cumin, chili powder, salt, and oregano. Cook for about 2-3 more minutes, tossing well. Remove from heat and set aside. 4: Assemble the taquitos. In batches, heat 5 tortillas at a time in the microwave to soften. Add a drizzle of olive oil to the sheet pan, then add the tortillas. 5: Top each tortilla with 3 tablespoons of cheese and 2-3 tablespoons of filling. Place in the oven for 3 minutes. 6: Remove the pan from the oven, allow to cool for a minute, then push the filling toward the edge and roll each taquito. 7: Add 1-2 tablespoons of cheese to the tops and place in the oven for 10 minutes. After 10 minutes, flip to crisp the cheese. Cook another 5-10 minutes. 8: While they cook, make the ranch. Add the yogurt, mayonnaise, ranch seasoning, lemon juice, and hot sauce. Whisk to combine and add water one tablespoon at a time until thinned to desired consistency. Set aside. 9: Serve the taquitos topped with shredded lettuce, chopped tomatoes, avocado, cilantro, and ranch.View original recipe