Shrimp Tacos - Cook’s Country Methodology
- Ready In:
- 2 tomatoes, cored and chopped
- 1 small onion, chopped fine
- 1 jalapeno chile, stemmed, seeded, and minced
- 2 tablespoons ketchup
- 1 tablespoon lime juice, plus lime wedges for serving
- 2 garlic cloves, minced
- 1 teaspoon salt and 1/4 teaspoon pepper
- 1 lb large shrimp, peeled, deveined and tails removed (26 to 30 per pound)
- 5 tablespoons vegetable oil, divided
- 12 (6 inch) corn tortillas
- 8 ounces monterey jack cheese, shredded (2 cups)
- shredded iceberg lettuce
- diced avocado
- chopped fresh cilantro
- red onion
- pico de gallo
- hot sauce
- lime wedge
- Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeno, ketchup, lime juice, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside. Cut shrimp into 1/2-inch pieces.
- Heat 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.
- Brush 2 rimmed baking sheets (line with foil for easier clean-up) 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.
- Garnish with your choice of suggested toppings: lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.
Questions & Replies
This calls for two tomatoes, cored & chopped. With fresh tomato varieties so variable in size, it would be helpful to give an approximate measurement, either by weight or number of cups in order to have a consistent yield. This would also help when fresh tomatoes are not in season and one must substitute canned tomatoes (petite diced). I am anxious to try this recipe, and I'd appreciate any advice to be sure I have enough, and I'm sure it would be helpful to others, too. Thank you!
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!