SHRIMP FLAUTAS WITH ROASTED TOMATILLO SALSA
Provided by Victoria Townsend
Time 1h
Number Of Ingredients 21
Steps:
- Step 1 Preheat your oven to 450 degrees F.
- Step 2 Place poblano peppers, onions, tomatillos, jalapenos and whole garlic cloves on a sheet pan. Drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 20 minutes. Remove pan and allow peppers to cool slightly before cutting off stems and using the back of your knife to scrape the seeds out of the peppers. Remove the garlic from their skins.
- Step 3 In a blender, add the peppers, onion, tomatillos, garlic cloves, lime juice, and the cilantro leaves. Puree the mixture until smooth. Season with kosher salt. Pour into a serving bowl and set aside until ready to serve.
- Step 4 For the Flautas: In a large saute pan heat 2 tablespoons of olive oil and butter over medium heat. Add the sliced onion and peppers and stir until caramelized and soft, about 15 minutes. Add smoked paprika, cumin and a pinch of cayenne, cook until fragrant, 30 seconds.
- Step 5 Add the shrimp to the pan and cook for 2 minutes until the shrimp are no longer opaque. Season with kosher salt and ground black pepper. Turn heat off and set aside.
- Step 6 In a cast iron skillet fill with canola oil 1/2″ deep. Heat to 350 degrees F. In the middle of each tortilla spoon 2 small spoonfuls of shrimp mixture and sprinkle with monterey jack cheese on top. Work in batches, roll the flautas up and use tongs to place seam side down in the hot oil. The tortillas will seal themselves as they cook. Fry for 2 minutes per side until golden brown and crispy. Make sure the oil doesn't get too hot. Remove flautas and let them drain on a paper towel lined plate. Serve flautas with roasted tomatillo sauce and enjoy!
SHRIMP FLAUTAS
Shrimp, ground and chopped, fill rolled flour tortillas that are fried and served with tomatillo sauce. All the flavors of southwestern cuisine are here - cilantro, chipotles, tomatillos, garlic, and salsa.
Provided by Great Chefs
Number Of Ingredients 16
Steps:
- To make the flautas: Grind one third of the shrimp, the cilantro, green onions, chipotles, and egg in a food processor. Salt to taste. Coarsely chop the remaining shrimp and fold into the mixture. Spread the tortillas on a work surface. Place 2 to 3 tablespoons of the mixture on the bottom half of the tortillas and roll up, sealing with a little egg and flour mixture. Refrigerate until ready to deep fry. To make the sauce: Heat the oil over medium-high heat and brown the tomatillo halves, cut-side down, lightly. Add the chicken stock and stir up the browned bits on the bottom of the pan. Remove from heat. In a food processor, puree with the salsa, garlic, and honey. Season to taste with salt. Set aside. To serve: Preheat the oven to 275 F. Heat the vegetable oil to 350 F in a deep fryer or large deep pan. Slip the flautas, a few at a time, into the oil and deep fry until golden. Remove with tongs or a skimmer and drain on paper towels. Place on a sheet pan and put in the oven to stay warm. Repeat with remaining flautas. Do not crowd the pan; let the oil return to temperature between each batch. Reheat the tomatillo sauce. Trim both ends of the flautas, and cut them in half diagonally. Place a small amount of sauce on each plate and stand the flautas up in the middle.
FLAUTAS
Flautas are meat-filled tortillas rolled up and fried like a chimichanga. These make a nice appetizer with salsa and sour cream...
Provided by _Pixie_
Categories Lunch/Snacks
Time 25m
Yield 8 flautas
Number Of Ingredients 11
Steps:
- In a nonstick frying, pan cook meat until no pink remains.
- Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
- Stir in oregano, cumin, salt, cinnamon, and cloves.
- Cover and cook over low heat for 3 minutes stirring occasionally.
- Remove from heat and set aside.
- Heat a nonstick pan at a medium-low heat.
- For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
- Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
- Roll up so that the filling is in the middle and secure with a wooden toothpick.
- In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
- Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
- Turn as required to brown them evenly all over.
- Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
- Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
- Remove toothpicks and serve with salsa and sour cream.
CRISPY FLAUTAS
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Provided by KIWICOTTONBALL
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
- Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
- Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
- Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g
SHRIMP FAJITAS
Sizzling shrimp fajitas are a favorite of my family's. I prefer flour tortillas, husband likes corn. Use whatever suits you.
Provided by ratherbeswimmin
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.
- Toss until spices are distributed and shrimp is well coated.
- Let marinate for 10 minutes.
- Heat oil in a large skillet (cast-iron is best).
- Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.
- Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.
- Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.
- Fold up and eat.
QUICK AND EASY SHRIMP FAJITAS
This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!
Provided by AnneMo
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
- Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g
SHEET PAN SHRIMP FAJITAS
This recipe is sponsored by Target. Let the oven and broiler do the heavy lifting for this super-simple weeknight dinner. Chili powder and cumin give lots of warm spice to bell peppers, onions and shrimp while just a few minutes under the broiler lends a lovely smokiness. Served with warm tortillas and a 3-minute homemade salsa, this is a mostly hands-off meal that's a real crowd-pleaser.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
- Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
- Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
- Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
- Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.
ONE-PAN SHRIMP FAJITAS RECIPE BY TASTY
Here's what you need: flour tortillas, red bell pepper, green bell pepper, orange bell pepper, red onion, shrimp, salt, pepper, garlic powder, cumin, lime, salsa, guacamole, fresh cilantro, lime wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F (200°C).
- Wrap the tortillas in foil and place on the corner of a baking sheet.
- Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
- Toss to coat.
- Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
- Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 31 grams, Fat 3 grams, Fiber 2 grams, Protein 22 grams, Sugar 3 grams
SHRIMP FAJITAS
I've lost 50 pounds recently and my husband, Jere, has lost 65. We're always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
Nutrition Facts : Calories 418 calories, Fat 13g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
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