Instructions
Cook time: 30 minutes
Adapted from the original ATK recipe for Hungryroot. You will need 2 tbsp ketchup from your pantry for this recipe.
The original recipe calls for Monterey Jack cheese and fresh jalapeno. In this recipe, we are substituting those ingredients with pepper jack cheese. If you have a jalapeno on hand, stem, seed + mince then add to the tomato mixture before mixing into the shrimp. To achieve the best results in the shortest time, use the oven. Top tortillas with cheese + a shrimp filling then bake til tortillas crisp + cheese melts.
Preheat oven to 450° + set bottom rack; core + chop 2 tomatoes; combine tomatoes, ¼ chopped onion, 2 tbsp ketchup, 1 tbsp lime juice, 2 minced garlic cloves, 1 tsp salt + ¼ tsp pepper
Cut shrimp into ½-inch pieces; heat 1 tbsp oil in skillet over med-high until just shimmering; add tomato mixture + cook til liquid is just thickened + tomatoes begin to break down, 5-7 min; reduce heat to med, add shrimp + cook til shrimp are just opaque, 2 min
Cut package of cheese into shreds; brush 2 sheet pans each with 1 tbsp oil; arrange tortillas in single layer + brush with 2 tbsp oil; sprinkle cheese onto tortillas then top with shrimp mixture; bake, 1 sheet at a time, til cheese melts + edges of tortillas begin to brown + crisp, 7-9 min
Garnish with shredded lettuce, diced avocado, chopped cilantro + hot sauce; fold tacos in half + serve with lime wedges
