BBQ Shrimp and Corn Flautas
Servings 4
Ingredients
Avocado jalapeno verde
- 1 avocado skin and pit removed
- 2 jalapenos stems and seeds removed
- 1 bunch cilantro
- ¼ cup chopped scallions
- 1 garlic clove
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons water
- salt and pepper
Flautas
- 2 tablespoons oil divided
- ¾ cup corn kernels
- ½ medium onion chopped
- 1 lb shrimp peeled and deveined and chopped into small chunks
- 1 garlic clove minced
- 1 teaspoon paprika
- 1 canned chipotle pepper in adobo sauce
- ¼ cup BBQ sauce
- 10 6-inch flour tortillas
- ¾ cup shredded Mexican cheese
- ¼ cup chopped pickled red onion
- 2 tablespoons cilantro for garnish
- lime wedges for serving
Instructions
- Preheat oven to 425 degrees F. Spray baking sheet with cooking spray.
- Make avocado jalapeno verde. Place all ingredients for verde including avocado, jalapeno, cilantro, scallions, garlic, lime juice, olive oil, and water in a blender. Puree until smooth. Season with salt and pepper and set aside.
- Heat 1 tablespoon oil in large saute pan over high heat. Add corn kernels and saute until lightly charred. Remove from heat and set aside.
- In the same pan, heat another tablespoon oil. Add chopped onion and saute until softened, about 3-4 minutes. Add shrimp, garlic, paprika, chipotle pepper, and bbq sauce, tossing to coat. Bring to a simmer, reduce heat to low, and continue to cook until shrimp is pink and firm, about 5-7 minutes. Remove from heat and let cool slightly.
- Assemble flautas. Spoon 2 tablespoons shrimp and 1 tablespoon corn on the bottom third of each tortilla. Sprinkle 1 tablespoon cheese on top and roll tortillas. Place flautas seam side down on prepared baking sheet and spray tops with cooking spray.
- Bake for 7 minutes. Remove from oven and flip over flautas. Bake for another 5 minutes or until golden brown and crispy. Remove from oven.
- Place flautas on serving platter and garnish with chopped red onion and cilantro. Serve with avocado jalapeno verde and lime wedges if desired.