These shrimp tacos are a cross between a taco and a quesadilla. They are crispy on the outside with a melty and cheesy interior. Top tacodillas with sliced avocado, a squeeze of fresh lime juice, and hot sauce, such as Tapatio®. Delicious and easy to prepare.
Ingredients
- vegetable oil: 3 Tbsp (divided)
- extra-virgin olive oil: 1 Tbsp
- ¾ cups diced tomatoes: 1 piece
- onion: 1 cup (chopped)
- fresh cilantro: 0.25 cup (chopped)
- ketchup: 2 Tbsp
- garlic: 2 clove (minced)
- serrano Chili pepper: 1 piece (chopped)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- large shrimp - peeled, deveined, and: 1 pound (cut into 1/2 inch pieces)
- corn tortillas: 9 piece (6 inch)
- pepper jack cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C) and place an oven rack on the lowest position. Brush 2 baking sheets with 1 tablespoon vegetable oil each.
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Heat extra-virgin olive oil in a skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper; cook until the onions are translucent, 6 to 8 minutes. Add shrimp and cook until shrimp are opaque but not cooked all the way, about 2 minutes; they will continue to cook in the oven. Remove from the heat.
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Place 5 tortillas on one prepared baking sheet and 4 on the other. Brush tops of tortillas with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese evenly amongst all 9 tortillas. Evenly divide shrimp mixture on top of cheese.
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Bake one sheet at a time in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes.
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Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half like tacos.
