Crispy Seafood Fajita Flautas

1.Prepare the Seafood Filling: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell peppers. Sauté for 5-7 minutes until the vegetables are tender-crisp.

2.Add the minced garlic, fajita seasoning, cumin, salt, and pepper to the vegetables. Stir well and cook for 1 minute until fragrant.

3.Add the chopped shrimp and diced white fish to the skillet. Cook for 3-4 minutes, stirring frequently, until the seafood is opaque and cooked through. Do not overcook. Stir in the fresh lime juice and cilantro. Remove the filling from the heat and set aside to cool slightly.

4.Prepare the Corn Tortillas: Corn tortillas need to be pliable to roll without cracking. Lightly steam or briefly warm the tortillas in a damp paper towel in the microwave for 30 seconds, or flash-fry them for about 5 seconds per side in a separate skillet, then drain on a paper towel.

5.Assemble the Flautas: Lay a warm, pliable tortilla flat. Place about 1/4 cup of the seafood fajita filling along one edge. Tightly roll the tortilla, starting from the filling side, into a slender cylinder (a flauta). Use the flour-water paste to seal the final edge of the tortilla tightly. Repeat with the remaining tortillas and filling.

6.Deep Fry the Flautas: Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 175°C (350°F). Use a thermometer to monitor the temperature.

7.Carefully place 4-5 flautas into the hot oil, seam-side down, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

8.Remove the flautas with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with salt immediately after frying.

9.Serve hot, garnished with extra cilantro and accompanied by salsa, guacamole, or sour cream.