Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and roughly chopped
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 cup Monterey Jack cheese, shredded
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 12 corn tortillas (6-inch)
  • 1 cup high-smoke point vegetable oil for frying
  • 1/2 cup sour cream
  • 1 tbsp adobo sauce
  • 1/2 tsp lime zest

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté chopped shrimp with cumin, paprika, and onion powder for 2–3 minutes until opaque. Add garlic in the last 30 seconds. Remove from heat, stir in lime juice and cilantro, then fold in cheese once slightly cooled.
  2. Steam tortillas in a damp paper towel in the microwave for 30–45 seconds until pliable. Place 2 tablespoons of filling on the lower third of each tortilla and roll tightly. Secure with a toothpick.
  3. Heat 1 inch of oil to 350°F (175°C) in a heavy pan. Fry flautas seam-side down for 2–3 minutes, turning occasionally, until golden brown and crispy.
  4. Transfer flautas to a paper towel-lined plate. Let rest for 2 minutes to allow the exterior to crisp fully. Serve with chipotle crema made by whisking sour cream, adobo sauce, and lime zest.