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Shrimp Tacodillas
Shrimp Tacodillas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious shrimp tacodillas: a crispy taco-quesadilla fusion with a cheesy, melty center. Perfect for the whole family!
Ingredients:
  • 3 tablespoons vegetable oil, divided
  • 1 tablespoon extra-virgin olive oil
  • 1.75 cups diced tomatoes
  • 1 cup chopped onion
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons ketchup
  • 1 serrano chile pepper, chopped
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 pound large shrimp - peeled, deveined, and cut into 1/2-inch pieces
  • 9 (6 inch) corn tortillas
  • 2 cups shredded pepper Jack cheese
Instructions:
  • Preheat the oven to 450°F (230°C) with an oven rack on the lowest position. Brush 2 baking sheets with 1 tablespoon of vegetable oil each.
  • 1. Heat extra-virgin olive oil in a skillet until shimmering. Sauté tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper until onions are translucent, about 6 to 8 minutes. Add shrimp and cook until opaque, about 2 minutes; they will finish cooking in the oven. Remove from heat.
  • Place 5 tortillas on one baking sheet and 4 on another. Brush the tops of the tortillas with the remaining 1 tablespoon of vegetable oil. Evenly distribute the pepper Jack cheese among all 9 tortillas, followed by dividing the shrimp mixture on top of the cheese.
  • Bake each sheet separately in the preheated oven until tortillas are golden brown and cheese is melted, for about 7 to 9 minutes.
  • Efficiently transfer the tacodillas to a serving platter, folding each one in half to resemble tacos.

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