Shrimp Tacos

Name: Shrimp Tacos
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 pieces Tomato (2 tomatoes, cored and chopped); 1 piece Yellow Onion (1 small onion, chopped fine); 1 piece Jalapeño (1 jalapeño chile, stemmed, seeded, and minced); 2 tbsp Ketchup (2 tablespoons ketchup); 1 tbsp Lime Juice (1 tablespoon lime juice, plus lime wedges for serving); 2 pieces Garlic (2 garlic cloves, minced); 0 pieces Table Salt (Salt and pepper); 1 lb Shrimp (1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed); 5 tbsp Vegetable Oil (5 tablespoons vegetable oil); 12 pieces Corn Tortilla (12 (6-inch) corn tortillas); 8 oz Monterey Jack Cheese (8 ounces Monterey Jack cheese, shredded (2 cups)); 0 pieces Iceberg Lettuce (Shredded iceberg lettuce); 0 pieces Avocado (Diced avocado); 0 pieces Cilantro (Chopped fresh cilantro leaves); 0 pieces Hot Sauce (Hot sauce)

Shrimp Tacos - Main Courses (Mexican)

55 minMexican

Servings4

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Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Tomato2 pieces · 2 tomatoes, cored and chopped
Yellow Onion1 piece · 1 small onion, chopped fine
Jalapeño1 piece · 1 jalapeño chile, stemmed, seeded, and minced
Ketchup2 tbsp · 2 tablespoons ketchup
Lime Juice1 tbsp · 1 tablespoon lime juice, plus lime wedges for serving
Garlic2 pieces · 2 garlic cloves, minced
Table Salt0 pieces · Salt and pepper
Shrimp1 lb · 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Vegetable Oil5 tbsp · 5 tablespoons vegetable oil
Corn Tortilla12 pieces · 12 (6-inch) corn tortillas
Monterey Jack Cheese8 oz · 8 ounces Monterey Jack cheese, shredded (2 cups)
Iceberg Lettuce0 pieces · Shredded iceberg lettuce
Avocado0 pieces · Diced avocado
Cilantro0 pieces · Chopped fresh cilantro leaves
Hot Sauce0 pieces · Hot sauce

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Steps

1Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeño, ketchup, lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl; set aside. Cut shrimp into ½-inch pieces.
2Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.
3Brush 2 rimmed baking sheets with 2 tablespoons oil (1 tablespoon per sheet). Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.
4Garnish with lettuce, avocado, cilantro, and hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.