Discover a delicious Crawfish & Spinach Taquitos recipe that’s flavor-packed and gluten-free. Perfect for a tasty snack or appetizer!
Deliciously Crispy Bites Perfect for Any Occasion!
Discover the delightful combination of flavors in Crawfish & Spinach Taquitos, a gluten-free appetizer that is sure to impress at your next gathering. This easy-to-follow recipe features crispy taquitos filled with tender crawfish and fresh spinach, enhanced by a bold mix of garlic, cilantro, and chipotle puree. Perfect for those looking to avoid gluten or anyone who enjoys a fusion of Southern and Mexican cuisines, these taquitos deliver a satisfying crunch and a spicy kick in every bite.
In addition to the delicious filling, this recipe offers valuable cooking tips on how to roll taquitos without them breaking and the best methods for baking or frying them. Whether you’re seeking a new dish to add to your repertoire or simply want to elevate your mealtime with exciting flavors, these Crawfish & Spinach Taquitos are an excellent choice for food enthusiasts and home cooks alike.
Crunchy Delights: Savory Crawfish and Spinach Bites Wrapped in Flavorful Goodness!
Welcome. Today at Matthew’s Test Kitchen, we’re making crawfish and spinach taqua. Simple recipe, great flavor. So, we’re going to take two 12 oz bags of crawfish, frozen crawfish tails with the juice in them, and put them in our mixing bowl. Then we have two boxes of frozen spinach.
That’s been drained, thawed and drained. About a cup of green onions sliced. And then we got about um four tablespoons of chopped cilantro. And then we’re going to add in our puree from the other video with the it’s a chipotle puree in adobo.
Pureeed up with four garlic toes. So we’re going to do 3 tablespoons of that. We’re going to just mix that up. Get it thoroughly incorporated all together. And if you didn’t want to use the um chipotle as a seasoning or a flavoring, you could use your favorite TexMax seasoning or taco seasoning. You want to.
Keep it super easy and simple. Just need to break up this spinach so it’s nice and evenly distributed. this off to the side and we’ll get ready to start rolling. In a lot of taquito recipes, you can you use a little flour and water to stick the tortilla together, but I’m going to keep it.
Glutenfree. At least that’s our our goal. The pan’s not helping me cuz it wants to roll. Here we go. Maybe if we do that, put it at the edge and then stack them down.
That did not work.
All right, we have our oil heated up for our crawfish and spinach taqua. We’re going to see if that corn starch worked. Put it in. Let’s see. And place it in there down. Hold it just for a second so it’ll crisp up. We got about a/2 inch of oil in there.
That’s one reason I try to drain the spinach as well as I could so it doesn’t pop as much when you’re deep frying it like this. Except for that loose one. But these two look yummy. Can’t wait to try.
Them. Maybe instead of using my fingers, I should use the tongs. All right, we’re all done frying our crawfish and spinach taqua. They look great. Can’t wait to have a bite of one.
See the little bit of spinach in there? It’s got the chipotle in there. M. really really good. That corn tortilla with the spinach and the crawfish just so good together. Oh, I’m making a mess. But a little bit of smokiness of the chipotle.
Wonderful.
