Spicy Mango Shrimp Flautas
2 tablespoons mango chutney
1 tablespoon cilantro, chopped
2 tablespoons CRISCO® 100% Extra Virgin Olive Oil
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper to taste
1 -1/2 cup shrimp (about 3/4 pound large shrimp); peeled, deveined and coarsely chopped
2/3 cup mango, chopped
2 teaspoons jalapeno, minced
2 tablespoons red onion, finely chopped
2 cups CRISCO® Vegetable Oil (for frying)
20 corn tortillas
In small mixing bowl prepare Fruity Cilantro Dipping Sauce by whisking together sour cream, mayonnaise, mango chutney, cilantro, and lime juice until well combined; add salt and pepper to taste. Cover and chill in refrigerator until ready to serve.
In large mixing bowl start preparing flautas by whisking together mango chutney, cilantro, olive oil, lime juice, and sugar until well combined.
Add shrimp, mango, jalapeño, and red onion and toss gently to coat; add salt and pepper to taste. Refrigerate for about 30 minutes. Drain off excess liquid.
Heat vegetable oil to 375 degrees F in a large skillet over medium-high heat. Dip each tortilla in the hot oil for about 1-2 seconds until warm and pliable.
Place tortillas on work surface and place about 1 heaping tablespoon of shrimp mixture on bottom half of tortilla, roll very tightly, and secure with wooden toothpick if desired.
Place flautas in batches in hot oil with seam side down and cook about 1-2 minutes on each side or until crispy and golden brown. Drain on paper towels. Remove toothpicks (if used) and serve immediately with dipping sauce.