Shrimp Flautas Supreme
with Pico de Gallo & Smoky Red Pepper Crema
- Shellfish
- Milk
- Wheat
- Soy
Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Don’t get us wrong, we enjoy a traditional taco—but when we’re in the mood to mix things up, we love flautas (aka rolled-up tacos with a crispy outer shell). Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty beef and a Mexican cheese blend) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for two of our favorite toppings: pico de gallo and smoky crema. Yes, you really can have it all.
Ingredients
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce.
Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.
Add beef* and Southwest Spice Blend; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes.
Stir in Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.
Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat both sides.
Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend.
Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling.
Bake on middle rack until golden brown and crispy, 8-12 minutes.
While flautas bake, finely dice tomato. In a small bowl, combine tomato and minced onion. Season with salt.
Divide flautas between plates. Top with pico de gallo and red pepper crema. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers enjoyed these flautas, with some suggesting adding cilantro to the pico de gallo for extra flavor 🌿.
- Ease of prep: Some found the flautas less crunchy than expected; consider baking a bit longer for extra crispiness.
- Suggestions: Try adding fresh cilantro to the tomato and onion mixture for a more vibrant pico de gallo.
