Shrimp Tacos - Cook’S Country Methodology Recipe

Name: Shrimp Tacos - Cook’S Country Methodology
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); The Rest; shredded iceberg lettuce; diced avocado; chopped fresh cilantro; red onion; salsa; pico de gallo; hot sauce; lime wedge

Servings: persons

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)
The Rest
shredded iceberg lettuce
diced avocado
chopped fresh cilantro
red onion
salsa
pico de gallo
hot sauce
lime wedge

1
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.
2
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.
3
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.
4
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.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tomatoes, cored and chopped, 1 small onion, chopped fine, 1 jalapeno chile, stemmed, seeded, and minced, 2 tablespoons ketchup, and more.

Yes, Shrimp Tacos - Cook’S Country Methodology falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Tacos - Cook’S Country Methodology

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