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Crispy baked mozzarella shrimp taquitos topped with citrus cabbage slaw and green Greek yogurt avocado crema on a wooden board with lime wedges.

mozzarella shrimp taquitos

A low-carb, grain-free Mediterranean twist on classic taquitos featuring crispy baked mozzarella shells stuffed with juicy garlic-herb roasted shrimp, fresh citrus cabbage slaw, and a velvety Greek yogurt avocado crema.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

The Taquito Shells & Seafood Filling:
  • - 12 slices deli-cut low-moisture Mozzarella cheese sliced thick enough to roll
  • - 1 lb wild medium shrimp peeled, deveined, and coarsely chopped
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp smoked paprika
  • - 1 tsp ground cumin
  • - ½ tsp dried oregano
  • - ½ tsp garlic powder
  • - 2 cloves fresh garlic minced
  • - Salt and freshly cracked black pepper to taste
The Citrus Cabbage Slaw:
  • - 2 cups shredded green and purple cabbage mix with shredded carrots
  • - 1 tbsp fresh lime juice
  • - 1 tbsp extra virgin olive oil
  • - 1 tbsp finely chopped fresh cilantro
  • - Pinch of sea salt
High-Protein Avocado Crema:
  • - 1 medium ripe avocado pitted and peeled
  • - ½ cup plain Greek yogurt 2% or whole milk
  • - 1 tbsp fresh lime juice
  • - ½ tsp garlic powder
  • - ¼ tsp sea salt
  • - 1-2 tbsp cold water to thin to drizzling consistency

Method
 

Preheat the Oven:
  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
Season & Roast Shrimp:
  1. In a mixing bowl, toss chopped shrimp with 1 tbsp olive oil, smoked paprika, cumin, oregano, garlic powder, minced garlic, salt, and pepper. Spread across one half of a baking sheet and roast for 6 to 8 minutes until pink and opaque. Remove and set aside.
Bake Mozzarella Shells:
  1. Arrange 12 mozzarella slices on the second parchment-lined sheet pan, leaving 1 inch between slices. Bake at 400°F for 4 to 5 minutes until melted, bubbling, and golden-brown around the edges.
Prepare Slaw & Crema:
  1. Toss shredded cabbage with lime juice, olive oil, cilantro, and salt. In a small blender, combine avocado, Greek yogurt, lime juice, garlic powder, salt, and water; blend until smooth and velvety.
Assemble and Roll:
  1. Remove cheese sheet from oven and let rest for 60 seconds to set into a pliable sheet. Place a small row of cabbage slaw and warm roasted shrimp down the center of each cheese circle. Use a spatula to gently lift one edge and roll tightly into a taquito tube.
Serve:
  1. Arrange seam-side down on a platter, top with remaining slaw, drizzle heavily with green avocado crema, and serve immediately with lime wedges.

Notes

- Air Fryer Option: Bake cheese discs on parchment paper liners at 390°F for 3-4 minutes, roll with filling, and crisp for 1 additional minute seam-side down.
- Shell Tip: Ensure you use low-moisture deli mozzarella slices, not fresh Mozzarella balls.
- Prep Ahead: Cook shrimp and make crema up to 2 days ahead; bake and assemble cheese shells right before serving.