Ingredients
1 pound shrimp, chopped
2 teaspoons chipotle powder
1 1/2 teaspoons honey
3/4 teaspoon garlic powder
Pinch cayenne, optional
Salt, to taste
2 tablespoons neutral oil
1/4 cup cilantro, diced
1 cup shredded cheese
6 flour tortillas (8-inch)
For topping:
Cilantro
Crema
Lime wedges
Queso fresco
Instructions
- Preheat oven to 400 degrees F on convection setting (or 425 degrees regular).
- In a bowl, combine chopped raw shrimp, chipotle powder, honey, garlic powder, cayenne (if using), a pinch of salt and 1 tablespoon of oil. Toss and set aside to marinate while dicing cilantro and heating skillet. Saute shrimp for 2-3 minutes until cooked through. Remove from heat.
- Divide honey chipotle shrimp between 6 flour tortillas. Top with a generous pinch of fresh cilantro and 2 tablespoons of shredded cheese. Roll tightly and lay, seam side down, on a foil-covered baking sheet. To the empty shrimp pan (with only spices) add the final tablespoon of neutral oil and stir with a pastry brush. Spread the spiced oil thinly over the flautas.
- Bake 6-8 mins until flautas are golden brown and crisp. Serve flautas over shredded lettuce with a drizzle of crema or sour cream, pickled onions, queso fresco and lime wedges.
Notes
Brushing your flautas in the spiced oil is an easy trick that adds flavor and promotes better browning on your tortillas without the mess of deep frying!
If you don't have chipotle powder (usually found in the spice aisle), substitute two tablespoons of adobo sauce from a can of chipotles, or equal parts of ready-made taco seasoning. Taste and adjust seasoning before filling tortillas.
For the neutral oil, avocado oil is my preference, but use what you have. Olive oil will change the flavor profile slightly, but could also be used.
- Prep Time: 10
- Cook Time: 15
- Category: dinner, lunch
- Method: stovetop and oven
- Cuisine: Mexican, TexMex
Nutrition
- Serving Size: 1/6
- Calories: 371
- Sugar: 3.5 g
- Sodium: 1108.7 mg
- Fat: 15.7 g
- Carbohydrates: 34.3 g
- Protein: 25.4 g
- Cholesterol: 143.4 mg