TAQUITO FILLING

1. This filling can be made up to 2 days beforehand & kept chilled.
2. Pat thawed shrimp dry and remove tails. Cut in half length wise, and then into ~ ¾ inch bits.
3. Add oil to pan over medium high heat. Allow to get hot.
4. Sauté onions, garlic, and jalapeno in oil until soft. Allow to fully cool.
5. Add in cheese, cilantro, and mayo to cooled veggies.
6. Add Naked Cooked Shrimp bits. Mix until combined.
7. Keep this mixture chilled until ready to use.

MAKING YOUR TAQUITOS

8. On your 6 inch soft flour tortillas, spread a layer of shredded sharp cheddar cheese mix on one half.
9. Add a half cup of Shrimp mix to each tortilla and spread out evenly.
10. Fold over, then fold in edges to close.
11. Spray sheet pan with non-stick spray, and place taquitos on pan.
12. Bake in preheated 425°F oven until hot throughout (about 15 to 20 minutes).
13. Serve with Salsa Verde.

‍