Shrimp Flautas

Peel, devein, and finely chop the shrimp. Place in a large bowl or pan.

Finely chop the white onion, Roma tomatoes, and serrano peppers.

Add the salt, seafood seasoning, and black pepper to the chopped shrimp.

Add the chopped onion, tomato, and serrano peppers to the shrimp. Mix everything together until well combined.

Prepare a slurry by mixing all-purpose flour and water in a small bowl until it forms a paste.

Warm the corn tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30-60 seconds.

To make each flauta, overlap two corn tortillas by about one-third.

Spoon a line of the shrimp filling down the center of the overlapped tortillas.

Sprinkle a generous amount of shredded Oaxaca cheese over the shrimp filling.

Tightly roll the tortillas to form a long flauta. Use the flour slurry to seal the edge.

Preheat oil in a deep fryer or large pot to 350-375°F.

Carefully place the flautas in the hot oil, seam-side down. Fry in batches for 3-5 minutes, or until golden brown and crispy.

Remove the flautas from the oil and let them drain on a wire rack or paper towel-lined plate.

To serve, place the flautas on a plate and top with shredded lettuce, sliced tomato, Mexican crema, and salsa verde.