- 1 lb. shrimp, peeled and deveined
- 2 medium tomatoes, diced (approx. 1 ½ c.)
- 1 small onion finely chopped
- 1 jalapeno, seeded and minced
- 2 tbsp. ketchup
- 1 tbsp. lime juice
- 1 tbsp. minced garlic
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 tsp. olive oil
- 10 6-inch flour tortillas
- 2 c. shredded Monterey jack cheese
- Toppings such as lettuce, avocado, lime wedges, salsa or hot sauce
Adjust the rack to the lower third of the oven and preheat the oven to 450.
Cut the shrimp in half season with a little salt and pepper. Set aside.
In a saute pan over medium-high heat, add the oil and then the onion and jalapeno and cook 3-4 minutes or until the onions are softened. Add the tomatoes, ketchup, lime juice, garlic, salt and pepper and cook 5-6 minutes or until the liquid is reduced and the tomatoes start to break down.
Drain any excess liquid from the shrimp and add them to the saute pan and cook 2-3 minutes or until the shrimp turns pink and opaque. Remove from the heat and set aside.
Brush a 2 sheet pans with about 2 tbsp. of oil. Place the tortillas in a single layer on the sheet pans. Divide the cheese evenly on the tortillas. Evenly disperse the shrimp mixture onto the tortillas mostly down the middle of each tortilla.
Bake the tacos 1 pan at a time for 7-10 minutes or until the edges of the tortillas or browned and crispy. Remove them from the oven, gently fold and top the tacos as you like. Serve immediately.