Spicy Mango Shrimp Flautas
CATEGORIES
INGREDIENTS
- Servings: 20
- 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
DIRECTIONS
- 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.