Today’s post is brought to you by the letter C. Crab, corn, carrots, cilantro. And corn tortillas.
Taquitos are my new favorite Mexican food made at home. They have both the crunchy and soft texture of soft and hard tacos in one. They are really easy and quick to make too: just fill, spray, and bake!
I have done several filling combinations (such as Honey Lime Chicken Taquitos), but whenever making/eating Mexican food, seafood never has come to mind. Shame on me! It combines two of my favorite cuisines yet I had never tried it before. Seafood with all the Mexican flavors is light and flavorful. I am hooked and plan to experiment more with seafood (to the dismay of my wallet).
8 ounces crab meat, cooked (or assorted sea food)
1 tablespoon butter
4 tablespoons cream cheese, softened
1/2 cup shredded cheddar cheese
2 tablespoons lime juice
1 teaspoon paprika
2 tablespoons cilantro
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
1 ear of corn
3 carrots, chopped
8-10 corn tacos
Preheat oven to 425°F.
Heat a large skillet over medium-high heat. Melt butter. Add crab meat and cook for 3-4 minutes, until warmed through. Remove crab from heat. Cut corn off cob and add to skillet. Add carrots. Cook for 2-5 minutes.
In a bowl, combine crab meat, cream cheese, cheddar cheese, lime juice, paprika, cilantro, red pepper flakes, salt, and pepper. Stir in corn and carrot mixture.
Spray baking sheet with cooking spray. Working with 3 tacos at a time, heat in microwave for 20 seconds. Spoon mixture into taco and place seam down on baking sheet. Repeat with the rest of the tacos. Spray taquitos with cooking spray. Sprinkle with kosher salt.
Bake 10-15 minutes, until edges are golden brown.