Can you believe it’s been ten years since that infamous JT-Janet Jackson Super Bowl halftime show? Gosh I feel old.
I remember watching that game, including the halftime show, at the crappy little apartment of some of my college friends [side note: I was in college 10 years ago, ughhhh]. Here’s how scandalized/outraged we all were by Nipplegate 2004: none of us had any idea anything unusual happened until the next day when everyone was freaking out. What a simpler, Twitter-free time 2004 was, huh?
2004 aside, I feel like Super Bowl halftime shows are generally underwhelming. I remember rushing home from a flight back from New York in time to watch Beyonce’s show last year, although I can’t remember whether it was any good. I feel like the one that sticks out most in my mind is Prince’s show in 2007, when Peyton beat the Bears and Prince played that uncomfortably phallic guitar. Can I say phallic on here? Are you guys scandalized? I mean, skip to 1:39 of this video and tell me I’m wrong…
Anyway, when I think of Super Bowl eats, for some reason I always think of taquitos. There are lots of good options, especially of the chip-and-dip variety, don’t get me wrong, but for some reason…taquitos and the Super Bowl go hand and hand for me…
SHRIMP, CORN, AND AVOCADO TAQUITOS (slightly adapted from Gimme Some Oven)
1 and 1/2 cups fresh or frozen corn, thawed
1 tbsp olive oil
half a white onion, diced
1 lb raw shrimp, peeled, deveined, and roughly chopped
1 tbsp chili powder (or more or less to taste)
1 tsp cumin (or more or less to taste)
salt and pepper
1 4-oz can chopped green chiles
chopped fresh cilantro, about a handful
juice of one lime
12 small flour tortillas
1 avocado, peeled and diced
2 cups grated pepperjack cheese
1. Preheat oven to 425. Heat large skillet over high heat, then add corn kernels and allow to dry-roast for 6-8 minutes, stirring occasionally until they brown slightly. Remove corn to a plate and set aside.
2. Reduce heat to medium and add oil to pan. Once heated, add onions and saute 5-6 minutes. Add shrimp, chili powder, cumin, salt and pepper, stirring to combine. Cook 3-5 minutes or until shrimp are pink and cooked through. Stir in chiles, cilantro, and lime juice and cook for an additional minute, then remove from heat.
3. To assemble taquitos, add spoonfuls of shrimp mixture, diced avocados, and cheese to center of tortillas. Roll tortillas up and place them, seam-side down, in baking dish that has been coated with olive oil or nonstick spray.
4. Bake taquitos 15-20 minutes, or until cheese is melted and tortillas get slightly crispy. Serve warm, with salsa or ranch dressing if desired.
These were delicious and even have veggies in them, so they’re basically health food. Give ‘em a go at your Super Bowl party!