Shrimp Tacodillas

This easy, family-friendly shrimp tacodillas recipe is a cross between a crispy taco and a cheesy quesadilla and features melty pepper Jack cheese.

• 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) with rack in the lowest position. Brush two baking sheets with 1 tablespoon vegetable oil each.

Step 2

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

Step 3

Place 5 tortillas on 1 prepared baking sheet and 4 tortillas on remaining prepared baking sheet. Brush tortilla tops with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese among tortillas, followed by shrimp mixture.

Step 4

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

Step 5

Transfer tacodillas to a serving platter, one at a time, working as quickly as possible; fold in half, like tacos.