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Mango Habanero Burnt Corn and Crab Taquitos

Tightly rolled Fry-Ready tortillas filled with sweet crab, charred corn kernels, scallions, and Oaxacan and cream cheeses, fried crisp, and served with fiery mango-habanero crema for dipping. Garnished with fresh mango and red chile pico over each taquito. Sweet heat meets tropical gold.

Products Used in Recipe

Ingredients

  • 2 each 10” Fry-Ready Tortillas (37183)
  • 2 fl oz. Fiery Mango-Habanero Crema see related recipe
  • 4 fl oz. Fresh Mango and Red Chile Pico see related recipe
  • 2 oz Lump crabmeat
  • 1 1/2 each Corn on cob, buttered, seasoned, grilled, cut off cob
  • 2 tbsp. Scallions, sliced
  • 2/3 cup Oaxacan cheese, shredded
  • 2 1/2 oz. Cream cheese, softened
  • 1 tsp. Powdered sugar
  • as needed Salt
  • as needed Black pepper
  • as needed Egg wash

Directions

  1. Prepare Fiery Mango-habanero Crema and Fresh Mango and Red Chile Pico sub recipes.
  2. Preheat fryer to 350°F.
  3. Combine crab, corn, scallions, Oaxacan cheese, and cream cheese in a bowl. Season with powdered sugar, salt, and pepper to taste.
  4. Divide filling evenly among each tortilla, spreading mixture evenly down the entire length of the tortilla. Roll each tortilla tightly and brush the edge to seal with egg wash, leaving ends of tortilla open.
  5. Deep fry taquitos at 350°F for 2 mins or until golden and crispy.
  6. Serve topped with 4 oz. Fresh Mango and Red Chile Pico and a 2 oz. ramekin of Fiery Mango-Habanero Crema.

Ingredients

  • 1 cup Mexican crema
  • 2 ½ tbsp Mango habanero hot sauce
  • 1 tbsp Lime juice
  • 1 tsp Salt
  • 2 tsp Cilantro, finely chopped

Directions

  1. Whisk to combine crema with hot sauce in bowl and season with lime juice, salt and finely chopped cilantro.  

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