Crispy Shrimp Tacos

These delicious tacos are quick to make and easily feed 4 to 6 without having to make them individually! The tacos are brushed with a little oil, sprinkled with shredded monterey jack cheese, and topped with a tomato, onion, jalapeño, shrimp mixture. After baking, add shredded lettuce, avocado and cilantro — fold and serve. Makes 12.

Recipe

(12) 6-inch corn tortillas
2 tomatoes, chopped (don’t use real juicy tomatoes or the mixture will be too wet when put on the tacos)
half a small onion, finely diced (about 1/2 c.)
1 jalapeño, seeded and finely chopped
2 garlic cloves, minced
1 T. fresh lime juice + lime wedges for serving
2 T. ketchup
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. shrimp, peeled and deveined, chopped into 1/2-inch pieces
8 oz. Monterey Jack cheese, grated
shredded iceberg lettuce
2 avocados, chopped
cilantro, chopped

Preheat oven to 450-degrees.

In a large bowl, mix the tomatoes, onion, jalapeño, garlic, lime juice, ketchup, salt and pepper. Heat a 12-inch skillet over medium heat with 1 T. vegetable oil. When shimmering, add the sauce mixture and let it cook down for about 5 minutes. The juices from the vegetables will come out and evaporate a bit and the tomatoes will soften.

Add the chopped shrimp to the skillet and stir. Let cook for about 2 minutes so they don’t cook through completely, as they will finish cooking in the oven. Transfer mixture to a bowl.

On a large sheet pan, brush 1 T. vegetable oil on bottom. Lay out 6 corn tortillas and brush lightly with vegetable oil (about 1 T. total). If cooking all 12 tortillas, use two sheet pans. Put some cheese on top of the tortillas (it will act as a barrier between the tortilla and sauce so the tortilla doesn’t get soggy).

Spread the sauce filling evenly over the cheese. Bake on the oven’s lowest rack for 7-9 minutes until the bottom of the tortilla is nice and crisp.

Remove from the oven and top with shredded lettuce, chopped avocado and cilantro. Fold them over with the help of a spatula. You want to fill and fold pretty quickly so they don’t crack. Arrange in a nice tall dish to help all 12 tacos stand up.

Serve with a squeeze of fresh lime juice, and hot sauce if desired.