Sheet Pan Crispy Mozzarella Shrimp Taquitos with High-Protein Avocado Crema

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Intensity Level: Medium (Knife work + rolling)

*Why settle for fried taquitos when you can achieve “crunch without the crunch”? These oven-baked beauties use browned mozzarella as a built-in cheese crust, locking in juicy shrimp. The avocado crema swaps mayo for Greek yogurt, packing 12g of protein per serving.*

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⏱️ Recipe Time & Intensity Breakdown

Total active work: ~25 minutes

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🍤 Ingredients

For the Shrimp Taquitos (makes 12 taquitos)

• 1 lb (450g) raw shrimp, peeled, deveined, chopped into ¼-inch pieces

• 1 cup (120g) low-moisture mozzarella, finely grated (not pre-shredded – has anti-caking agents)

• ½ cup (60g) Cotija cheese or feta, crumbled

• ¼ cup finely diced white onion

• 2 cloves garlic, minced

• 1 jalapeño, seeded and minced

• ¼ cup chopped fresh cilantro

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil (for sautéing)

• 12 corn tortillas (6-inch) – or low-carb flour tortillas

• Cooking spray or avocado oil for brushing

High-Protein Avocado Crema

• 1 large ripe avocado

• ¾ cup plain Greek yogurt (full-fat or 2%)

• ¼ cup fresh lime juice (about 2 limes)

• ½ cup fresh cilantro (stems OK)

• 1 small garlic clove

• ¼ tsp salt

• 2–4 tbsp cold water (to thin)

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🔪 Instructions

Step 1 – Prep & sauté filling (Intensity: Medium)

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add onion and jalapeño, cook 3 minutes until soft. Add garlic, cook 1 minute. Add chopped shrimp, smoked paprika, cumin, salt, and pepper. Sauté 2-3 minutes until shrimp is just opaque and curled. Do not overcook – shrimp will finish in oven. Remove from heat. Stir in cilantro and Cotija cheese. Let cool 5 minutes.

Step 2 – Warm tortillas (Intensity: Low)

Wrap corn tortillas in damp paper towels. Microwave 45 seconds. This prevents cracking when rolling.

Step 3 – Assemble taquitos (Intensity: High – precision work)

Place a tortilla on a clean surface. Sprinkle 2 tbsp grated mozzarella in a thin rectangle down the center third of the tortilla. Spoon 2 tbsp shrimp filling over the cheese. Roll tightly, seam-side down. Repeat. Arrange taquitos on sheet pan, spaced 1 inch apart. Lightly spray or brush tops with avocado oil.

Step 4 – Bake to crispy perfection (Intensity: Watchful)

Bake 12-15 minutes until taquitos are golden brown and mozzarella has melted out slightly, forming lacy crispy edges. For extra crunch, switch to broil for the last 1 minute – watch carefully.

Step 5 – Make the crema (Intensity: Low)

While taquitos bake, combine avocado, Greek yogurt, lime juice, cilantro, garlic, and salt in a food processor. Blend until smooth. With motor running, drizzle cold water 1 tbsp at a time until pourable but thick.

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🥑 Nutrition Facts (per serving – 3 taquitos + ¼ of crema)