
Baked Crispy Shrimp Tacos
User Reviews
4.8
684 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
10 tacos
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Course
Main Course

Baked Crispy Shrimp Tacos
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Shrimp Mixture:
- 2 2 medium tomatoes diced (about 1 1/2 cups)
- 1 1 small yellow white or red onion finely chopped (about 1/2 cup)
- 1 1 medium jalapeño pepper seeded and finely chopped
- 2 2 tablespoons ketchup or bbq sauce
- 1 1 tablespoon fresh lime juice
- 2 2 medium garlic cloves minced or pressed through a garlic press
- 1 1 teaspoon salt I use coarse, kosher salt
- Pinch black pepper
- 1 1 teaspoon olive oil
- 1 1 pound large shrimp 26 to 30 per pound, peeled, deveined and tails removed
Tortillas + Cheese:
- 2 2 tablespoons vegetable canola or avocado oil
- 10 10 6-inch corn or flour tortillas (see note)
- 2 2 cups grated Monterey Jack cheese
Toppings:
- shredded iceberg lettuce
- Diced avocado
- Lime wedges
- chopped fresh cilantro
- Salsa or hot sauce
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Instructions
- Adjust oven rack to lower third of oven and preheat oven to 450 degrees F.
- In a small bowl, stir together the tomatoes, onion, jalapeño, ketchup (or BBQ sauce), lime juice, garlic, salt and pepper.
- Cut shrimp into 1/2-inch pieces.
- In a 12-inch skillet, heat the olive oil over medium heat until rippling. Add the tomato mixture and cook until the liquid is reduced and the tomatoes start to break down and onion is softened, 5-6 minutes.
- Drain any extra liquid from the shrimp (discard the liquid); stir the shrimp into the skillet and cook until the shrimp just turn pink, 2-3 minutes. Remove the skillet from the heat. Season with additional salt and pepper, if needed.
- Brush two rimmed half sheet pans with the 2 tablespoons oil.
- Place tortillas in a single layer on the oiled baking sheets.
- Divide the cheese evenly among the tortillas. Top with the shrimp/tomato mixture, arranging it mostly down the center of each tortilla.
- Bake the tacos, one sheet at a time (see note for convection bake), until the edges of the tortilla are golden and crispy, 7-10 minutes.
- Use a flat spatula to remove the tacos from the sheet pan. Gently fold tacos in half. Garnish with additional toppings as desired.
Notes
- Tortillas: I've made these with both corn and flour tortillas. The flour tortillas get slightly crispier than the corn tortillas, although both are delicious in this recipe. (The corn tortillas tend to break a little bit more when folding.) It's hard to find flour tortillas in 6-inch size; I usually cut 8-inch flour tortillas into smaller circles. You could just make bigger tacos (8-inch) or use street taco size flour tortillas for smaller tacos.
- Convection Bake: If you have convection bake option on your oven, you could bake both sheet pans of tacos at the same time. Preheat the oven to 425 convection bake. Place oven racks in bottom half of the oven; watch the tacos closely so they don't burn.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
77mg
(26%)
Sodium
653mg
(27%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 10tacos
Amount Per Serving
Calories kcal
% Daily Value*
Calories | 194kcal | 10% |
Carbohydrates | 16g | 5% |
Protein | 14g | 28% |
Fat | 9g | 14% |
Saturated Fat | 5g | 25% |
Cholesterol | 77mg | 26% |
Sodium | 653mg | 27% |
Fiber | 2g | 8% |
Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
684 reviews
Excellent
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