Instructions:

El Torito Taquitos de Cameron (Shrimp Taquitos)

Source: Executive chef Pepe Lopez, El Torito Mexican restaurants

6 (8-inch) flour tortillas
6 tablespoons Serrano-Pepita Dip, see recipe Engrudo (flour-and-water paste), as needed

Shrimp Filling
1 pound thawed shrimp, diced 1/2-inch
2 teaspoons fresh garlic, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce or 1 tablespoon butter
1 ounce or 2 tablespoons green cabbage, finely julienned
1 ounce or 2 tablespoons red cabbage, finely julienned
1 ounce or 2 tablespoons carrots, finely julienned
1 ounce or 2 tablespoons red onion, finely julienned
1/2 cup coarsely chopped cilantro leaves
2 ounces or 1/4 cup shredded jack cheese
1 ounce vinaigrette dressing
2 teaspoons canned minced jalapenos
2 teaspoons jalapeno juice

Optional accompaniments: Shredded lettuce,
    fried tortilla strips, grated cotija cheese,
    El Torito Red Pepper Dip, El Torito Fruit Relish