Our new favorite recipe! Tacos are our favorite type of food, so we were so excited to find a new recipe to spice things up.
This recipe comes from America's Test Kitchen and has been altered for ease.
Ingredients
• 1 can of chopped tomatoes • 1 small onion, chopped fine • 1 jalapeño chile, stemmed, seeded, and minced • 2 tablespoons ketchup • 1 half a lime, 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 • Vegetable oil • 12 corn tortillas • 8 ounces Monterey Jack cheese, shredded (2 cups) • Shredded iceberg lettuce • Diced avocado • Chopped fresh cilantro • Hot sauce (we prefer Valentina)
INSTRUCTIONS Preheat oven to 450 degrees
In a large bowl, combine tomatoes, onion, jalapeño, ketchup, lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.
Cut shrimp into ½-inch pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add above 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. Oil rimmed baking sheets (we normally use 2). Arrange tortillas in a single layer on prepared sheets. Brush tops of tortillas with the remaining 2 tablespoons of 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 hot sauce, then fold tacos in half. Transfer tacos to a serving dish and serve lime wedges on the side.
Find the original recipe here: https://www.cookscountry.com/recipes/10564-shrimp-tacos
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