Graveyard Combo: Coffin Crunch Taquitos, Ghostly Rice & Ghoul Guac 👻✨

Name: Graveyard Combo: Coffin Crunch Taquitos, Ghostly Rice & Ghoul Guac 👻✨
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 225 g (1/2 lb) White fish (tilapia or cod); 225 g (½ lb), peeled and deveined Shrimp; 1/2 White onion, finely diced; 1 Roma tomato, diced; 2 Ripe avocados; 1 Vegetable bouillon cube (Not-Chik’n); 1 tbsp Sofrito; 1 can (400g), drained and rinsed Black beans; from 1 lime Lime juice; 2 tbsp Fresh cilantro, chopped; 480 ml (2 cups) Water; 180 g (1 cup) White rice; see below Guacamole; 1/2 tsp, or to taste Salt; 1 tsp (1/2 tsp) for blend, ½ tsp for beans) Garlic powder; 1 tsp (1/2 tsp) for blend, ½ tsp for beans) Onion powder; 1 tsp Sazón Tropical; 1 tsp Cajun seasoning; 2.5 tsp (2 tsp) for blend, ½ tsp for sauce) Old Bay seasoning; 60 g (1/2 cup) Vegan provolone cheese, shredded; 120 ml (1/2 cup) Almond milk; as needed, for topping Dairy-free sour cream; 8 Corn tortillas

Kei Kei @TheResilientSpoon_

Crispy shrimp & fish taquitos with black beans, zesty cilantro-lime rice, and creamy guacamole so good it might haunt your dreams. Bold, fun, and bursting with flavor in every bite ❤️‍🔥

Kei Kei @TheResilientSpoon_

Crispy shrimp & fish taquitos with black beans, zesty cilantro-lime rice, and creamy guacamole so good it might haunt your dreams. Bold, fun, and bursting with flavor in every bite ❤️‍🔥

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Ingredients

40 Minutes

2 servings

225 g (1/2 lb)White fish (tilapia or cod)
225 g(½ lb), peeled and deveined Shrimp
1/2White onion, finely diced
1Roma tomato, diced
2Ripe avocados
1Vegetable bouillon cube (Not-Chik’n)
1 tbspSofrito
1 can(400g), drained and rinsed Black beans
from 1 lime Lime juice
2 tbspFresh cilantro, chopped
480 ml (2 cups)Water
180 g (1 cup)White rice
see below Guacamole
1/2tsp, or to taste Salt
1 tsp (1/2 tsp)for blend, ½ tsp for beans) Garlic powder
1 tsp (1/2 tsp)for blend, ½ tsp for beans) Onion powder
1 tspSazón Tropical
1 tspCajun seasoning
2.5 tsp (2 tsp)for blend, ½ tsp for sauce) Old Bay seasoning
60 g (1/2 cup)Vegan provolone cheese, shredded
120 ml (1/2 cup)Almond milk
as needed, for topping Dairy-free sour cream
8Corn tortillas

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Steps

40 Minutes

1

Mix Old Bay, Cajun seasoning, Sazón Tropical, onion powder, garlic powder, and salt in a bowl.
2

Pat shrimp and fish dry, coat with seasoning blend.
3

Cook shrimp and fish in a skillet until done.
4

In a saucepan, warm almond milk, add vegan cheese, whisk until smooth. Stir in ½ tsp Old Bay.
5

Combine cheese sauce with cooked shrimp and fish.
6

Preheat oven to 400°F (200°C).
7

Warm tortillas until soft and pliable (this helps prevent cracking).
8

Add filling to tortillas, roll tightly, place seam-side down on a baking sheet.
9

Bake for 12–15 minutes until crispy.
10

Rinse rice, toast in oil, add water and salt, cook covered until tender. Fluff, then stir in cilantro and lime juice.
11

Sauté sofrito in oil, add beans, onion powder, garlic powder, bouillon, and salt. Simmer 10 minutes.
12

Mash avocados, mix with lime juice, tomato, onion, cilantro, and salt.
13

Serve taquitos topped with sour cream and guacamole, with rice and beans on the side.

Tips

Warming the tortillas before rolling helps prevent cracking and makes them easier to handle.

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Cooksnaps

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Kei Kei @TheResilientSpoon_

on September 23, 2025 00:02

I’m Keikei, a passionate home cook who loves turning simple ingredients into bold, flavorful dishes ✨I like to focus on making my dishes gluten- and dairy-free. For me, cooking isn’t just about what’s on the plate ; it’s about creating food that’s vibrant, satisfying, and full of personality. Every recipe here is packed with flavor and made with love 💗