Shrimp Tacos

Name: Shrimp Tacos
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 2 , tomatoes, cored and chopped; 1 , small onion, chopped fine; 1 , jalapeño chile, stemmed, seeded, and minced; 2 tablespoons, ketchup; 1 tablespoon, lime juice, plus lime wedges for serving; 2 , garlic cloves, minced; , Salt and pepper; 1 pound, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; 5 tablespoons, vegetable oil; 12 , (6-inch) corn tortillas; 8 ounces, Monterey Jack cheese, shredded (2 cups); Shredded, iceberg lettuce; Diced, avocado; , chopped fresh cilantro; , Hot sauce

136 comments

Appears in Cook's Country February/March 2018, Cook's Country TV

These melty, crispy, shrimp-and-salsa-filled bundles might be the best tacos you've never had. (Yet.)

SERVES4 to 6

TIME55 minutes

has video

WHY THIS RECIPE WORKS

We were inspired by a brilliant taco-shop recipe for shrimp tacos that combined the best characteristics of a taco and a quesadilla, boasting crisped corn tortillas, gooey melted cheese, and a fiesta of saucy shrimp, shredded lettuce, diced...

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