Shrimp Tacodillas

These easy, family-friendly shrimp tacodillas are a cross between a taco and a quesadilla. They are crispy on the outside with a melty and cheesy interior.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 637 Calories

Ingredients

• 1 teaspoon salt
• 1 cup chopped onion
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 3 tablespoons vegetable oil, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups shredded pepper Jack cheese
• 1 serrano chile pepper, chopped
• 9 (6 inch) corn tortillas
• 1 pound large shrimp - peeled, deveined, and cut into 1/2-inch pieces
• 0.25 teaspoon ground black pepper
• 0.25 cup chopped fresh cilantro
• 1.75 cups diced tomatoes

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C) and place an oven rack on the lowest position. Brush 2 baking sheets with 1 tablespoon vegetable oil each.

Step 2

Heat extra-virgin olive oil in a skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper; cook until the onions are translucent, 6 to 8 minutes. Add shrimp and cook until shrimp are opaque but not cooked all the way, about 2 minutes; they will continue to cook in the oven. Remove from the heat.

Step 3

Place 5 tortillas on one prepared baking sheet and 4 on the other. Brush tops of tortillas with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese evenly amongst all 9 tortillas. Evenly divide shrimp mixture on top of cheese.

Step 4

Bake one sheet at a time in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes.

Step 5

Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half like tacos.