Crispy Shrimp Tacos

These are goooooood



Here is what you need for your filling.  Tomato, catsup, garlic, lime juice, salt, black pepper and, of course, shrimp. Note there is no jalapeño because Lovey doesn't do jalapeños.


Prepare whatever condiments & toppings you want to use and hold in the refrigerator.

Shred your cheese.


 

Combine the tomatoes, onion, jalapeño, catsup, lime juice, garlic, part of the salt and pepper.  I left the jalapeño out because Lovey doesn't like the heat.  If I were making these for myself I would definitely add the jalapeño.


 Sauté this mixture until is begins to thicken and the tomatoes begin to break down.



 
Reduce your heat and add the shrimp.


 
 Line two baking sheets with parchment and place 6 tortillas on each sheet.  Brush the tortillas with oil.





Divide the cheese among the tortillas

Add the shrimp mixture and bake, one sheet at a time, until the cheese melts and the edges begin to brown.


Garnish with your toppings


 
Fold them in half and serve them up with re-fried beans and Spanish rice.
 

Shrimp Tacos
Adapted from Feb/Mar 2018 issue of "Cook's Country"
Serves 4 to 6

Ingredients:
2 tomatoes
1 small yellow onion
1 jalapeño
2 Tbsp. catsup
1 Tbsp. lime juice, plus lime wedges for serving
 2 garlic cloves
salt and pepper
1 pound large shrimp (26-30 per pound count)
3 Tbsp. vegetable oil, divided
12 (6-inch) corn tortillas
8 ounces Monterey Jack cheese
iceberg lettuce
diced avocado
fresh cilantro
salsa

Mise en Place:

• core and chop tomatoes
• finely chop the onion
• stem, seed and mince jalapeño
• juice lime and cut more lime(s) into wedges
• mince garlic
• peel, devein and remove tails from shrimp; cut shrimp into 1/2 inch pieces
• shred cheese (should have about 2 cups)
• prepare condiments: shred lettuce, chop avocado, chop cilantro

Method:
Adjust oven rack to lowest position and heat oven to 450° F. Combine tomatoes, onion, jalapeño, catsup, lime juice, garlic, 1 tsp salt, and 1/4 tsp. pepper in a large bowl.

Heat 1 Tbsp. oil in a 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.

Line two rimmed baking sheets with parchment paper. Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with the remaining 2 Tbsp. 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.

Garnish with lettuce, avocado, cilantro, and salsa, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.