SHRIMP. Shrimp, shrimp, shrimp. I love shrimp. How do I love shrimp? Every which way. Maybe Bubba explains it best in Forrest Gump. There’s not really a bad way to eat shrimp, at least not that I’ve found. Every so often, I come across a rare opportunity that allows me to enjoy fresh-ish, wild-caught shrimp. When I find such shrimp while out shopping – and it’s a rare occasion in a land locked state like Indiana – the only thing that keeps me from buying it all is my compassion for other shrimp lovers [and maybe the price].
I’m usually a fan of a straight-up approach to shrimp. Clean, fresh, olive oil, salt, pepper, veggies. But sometimes, I feel like getting a little wild with my favorite food. When I say wild, I mean stuffing taquitos with shrimps and whatever else I darn well please. Exhibit A…
There’s a shortage of Mexican-inspired food around here. I mean really. About the only recipes that lean south of the border are these chicken and roasted pepper enchiladas and these fajita veggie burgers from a while back. Don’t get me wrong – those enchiladas are the bomb and I’m a huge fan of easy veggie patties. But I think most of you would agree that more Mexican food would not be a bad thing.
I’m well aware that many of our readers are vegans and vegetarians, and I want you all to be aware that I fully respect your lifestyles and I am floored by your passionate dedication. But for honesty’s sake, I want to disclose that Clark and I are not 100% vegan or even fully vegetarian. Yes, our diet is mostly composed of vegetables, fruits, nuts, and oils, but we do eat animal products sparingly. Especially eggs and fish. As far as our activity level, budget, and preferences are concerned, this balance is what works best for us.
I’m guilty of splitting an entire pound of shrimp with Clark on a “low-key” date night at home with a side of homemade cocktail sauce. It was once on sale for 3 weeks at Whole Foods and we took full advantage of the rare opportunity to afford good shrimp.
I’m also guilty of hoarding a couple of pounds in the freezer at all times and I’m guilty of beelining to the meat counter of Whole Foods every time we go. The early bird gets the worm.
When the idea for this recipe first popped into mind, we happened to have 2 pounds of small shrimp in the freezer, so that’s what we used for these taquitos. Mini shrimp, mini tacos… It just works, right?! If you’re using big shrimp, I recommend giving them a quick chopping so that they actually fit in the taco shell.
You can use any kind of soft shell tortilla that you like – we had corn tortillas on hand, but flour, or black bean, or sprouted wraps would work, too. Heating them for a minute or two in the oven is the key to easy rolling, FYI.
You’re going to love these shrimp taquitos because they’re easy, adorable, and fun to prepare. Mix stuff up in two bowls, roll ’em up, and toss them in the oven. When I say easy, I mean easy.
What’s your preference on seafood? Are you a fan? Are you allergic? Is it your favorite food group? Tell me in the comments – I love to talk seafood with fellow seafood lovers.
Healthy Shrimp Taquitos with Pineapple Relish
A fresh mixture of shrimp, beans, cabbage, and lime, baked in a soft shell tortilla and topped with spicy-sweet pineapple relish.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 5 1x
- Category: Mains
- 1 lb. cooked shrimp
- juice of 1/2 lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup shredded green cabbage
- 1/2 can black beans [7.5 oz.]
- 2 roma tomatoes [chopped]
- 10 small tortillas
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- juice of 1 lime
- 1/2 cup minced pineapple
- 1/2 teaspoon chili powder
- In a large bowl, combine shrimp, shredded cabbage, chopped tomatoes, black beans, lime, white wine vinegar, olive oil, sea salt, and pepper. Mix well.
- Preheat oven to 350º. Grease a 9″ glass baking dish with olive oil.
- Spoon 1/4 cup of the mixture into a tortilla, roll slowly, and place into the baking dish. Repeat until you’re all out of filling and/or tortillas. Sprinkle with cheese if desired.
- Bake for 15-20 minutes, until cheese is melted and tortilla edges are golden brown.
- While taquitos are baking, mince pineapple and dump into a bowl. Add chili powder and mix well.
- When taquitos are finished baking, serve up and top with pineapple relish. No pineapple? Top with salsa, or guacamole, or sour cream, or cilantro, or whatever your heart desires!