Shrimp Tacodillas
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Shrimp Tacodillas

1. Vegetable oil, divided - 3 tablespoons
2. Extra-virgin olive oil - 1 tablespoon
3. Diced tomatoes - 1 ¾ cups
4. Chopped onion - 1 cup
5. Chopped fresh cilantro - ¼ cup
6. Ketchup - 2 tablespoons
7. Garlic, minced - 2 cloves
8. Serrano chile pepper, chopped - 1
9. Salt - 1 teaspoon
10. Ground black pepper - ¼ teaspoon
11. Large shrimp - peeled, deveined, and cut into 1/2-inch pieces - 1 pound
12. Corn tortillas - 9 (6 inch)
13. Shredded pepper jack cheese - 2 cups

How to cook deliciously - Shrimp Tacodillas

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half like tacos.