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BBQ Shrimp and Corn Flautas

Course Appetizer, Main Course
Cuisine Mexican
Keyword shrimp
Total Time 1 hour
Servings 4
Author Cherry on My Sundae


Avocado jalapeno verde

  • 1 avocado skin and pit removed
  • 2 jalapenos stems and seeds removed
  • 1 bunch cilantro
  • ¼ cup chopped scallions
  • 1 garlic clove
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • salt and pepper


  • 2 tablespoons oil divided
  • ¾ cup corn kernels
  • ½ medium onion chopped
  • 1 lb shrimp peeled and deveined and chopped into small chunks
  • 1 garlic clove minced
  • 1 teaspoon paprika
  • 1 canned chipotle pepper in adobo sauce
  • ¼ cup BBQ sauce
  • 10 6-inch flour tortillas
  • ¾ cup shredded Mexican cheese
  • ¼ cup chopped pickled red onion
  • 2 tablespoons cilantro for garnish
  • lime wedges for serving


  • Preheat oven to 425 degrees F. Spray baking sheet with cooking spray.
  • Make avocado jalapeno verde. Place all ingredients for verde including avocado, jalapeno, cilantro, scallions, garlic, lime juice, olive oil, and water in a blender. Puree until smooth. Season with salt and pepper and set aside.
  • Heat 1 tablespoon oil in large saute pan over high heat. Add corn kernels and saute until lightly charred. Remove from heat and set aside.
  • In the same pan, heat another tablespoon oil. Add chopped onion and saute until softened, about 3-4 minutes. Add shrimp, garlic, paprika, chipotle pepper, and bbq sauce, tossing to coat. Bring to a simmer, reduce heat to low, and continue to cook until shrimp is pink and firm, about 5-7 minutes. Remove from heat and let cool slightly.
  • Assemble flautas. Spoon 2 tablespoons shrimp and 1 tablespoon corn on the bottom third of each tortilla. Sprinkle 1 tablespoon cheese on top and roll tortillas. Place flautas seam side down on prepared baking sheet and spray tops with cooking spray.
  • Bake for 7 minutes. Remove from oven and flip over flautas. Bake for another 5 minutes or until golden brown and crispy. Remove from oven.
  • Place flautas on serving platter and garnish with chopped red onion and cilantro. Serve with avocado jalapeno verde and lime wedges if desired.