Fish Taquitos

Fish Taquitos

14
Diana Garra 0

"A seafood twist to a Mexican favorite; rolled taquitos made with shark. Serve with salsa, guacamole, shredded lettuce, chopped tomatoes, and sour cream. Enjoy!"

Ingredients 1 h 50 m {{adjustedServings}} servings 642 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 51.3 g
  • 79%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
  2. Warm tortillas in a microwave to make them pliable.
  3. Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
  4. Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
  5. Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
  6. Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.
Tips & Tricks
Grilled Fish Tacos with Chipotle Lime Dressing

Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.

Indian Fish Curry

Tasty white fish fillets are baked in a spicy curry sauce.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 14

  1. 14 Ratings

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The Aluminum Chef
2/3/2005

This was really yummy! As shark isn't too available here, I used salmon instead and added in chopped green onions before cooking. As I don't have a deep fryer (and prefer not to fry), I skipped that step and just baked them for about 15 minutes(until edges were brown and crispy) - worked perfectly and was still absolutely delicious. Thanks Diana!

COTTON2
1/18/2003

OLA`...Just what I have been searching for! Great! I love Seafood Enchiladas and this hit the spot.....We use orange ruffy, it was wonderful!

Cristel Sias
7/8/2003

Ummm Ummm Good! Really easy.