Baked Crunchy Shrimp Tacos

Another great recipe from MelsKitchenCafe.com that I’ve been wanting to try. All the stars aligned last night and Maya and I made it for supper. It was amazingly good and really very easy. Kumy gave it his highest praise, “you should make this for guests.” Agreed and hopefully someday soon…

I checked the garden for ripe tomatoes(surely by now, right?)but alas – nothing but green tomatoes, so I substituted a can of Rotel tomatoes for the diced tomatoes. If you do use Rotel, go easy on the jalapeno.

INGREDIENTS

Tomato Sauce Mixture:
1 can Rotel tomatoes or 2 medium tomatoes, diced (about 1 1/2 cups)
1 small yellow onion, finely chopped (about 1/2 cup)
1 medium jalapeno pepper, seeded and finely chopped
2 Tbsp ketchup or BBQ sauce
1 Tbsp fresh lime juice
2 medium garlic cloves, minced or pressed through a garlic press or 1/2 tsp garlic powder
1 tsp kosher salt
Pinch black pepper

1 tsp olive oil
1 pound large shrimp (26 to 30 per pound), peeled, deveined, tails removed and cut in half, and well-drained

2 Tbsp olive oil
10 6-inch corn or flour tortillas
2 cups grated Monterey Jack cheese (I ended up using part Swiss and part
Cheddar.)

Toppings:
shredded romaine lettuce
diced avocado
lime wedges
chopped fresh cilantro
salsa or hot sauce
sour cream (optional)  

Turn oven to 450 degrees.

Mix the tomato mixture in a medium bowl. Heat a frying pan and add the teaspoon of oil. Let it get nice and hot and then add the tomato mixture. Cook for 5-6 minutes until tomatoes are softening.

Add shrimp and cook another two minutes. Remove from heat. (The shrimp will finish cooking in the oven.)

Meanwhile, spread oil generously on two baking sheets and place tortillas on top. Sprinkle with cheese. Spoon a couple spoonfuls of the shrimp mixture in a row down the middle of each tortilla. Bake for 7-10 minutes one sheet at a time.

Remove from baking sheet and fold gently in half. Fill with toppings as desired.

So good – the tortilla is warm and crunchy with the coolness of the lettuce and cilantro!

Note:  Mel didn’t add sour cream, but I love a little sour cream with a big squeeze of lime in it, so we did.