Who loves 🌮 tacos? I certainly do!! But I find it so difficult to get them made, garnished and on the plate while they’re still hot! Is it just me? 🤷🏻♀️
Problem solved! 🙌 I’m sharing a tip from @cookscountry to make sure all of your tacos are served at one time, while still hot & delicious!
Here’s a hint – it involves the good ol’ Sheet Pan, of course! You may not ever go back to making 🌮 tacos any other way!
Simply bake your tortillas on a sheet pan with the cheese & filling already on top! Just for a few minutes, then the tortillas & the filling will both come out hot, with perfect crispy edges. Then fold them immediately, and let your family garnish as needed when served! So simple!
I really like this Shrimp filling recipe too, because it’s so easy – but you could fill your tacos with anything, and use this method to finish them in the oven!
We made our tacos with Low Carb Tortillas (only 3 net carbs/tortilla) and served them with my favorite Roasted Veggies, avoiding the usual accompaniment of rice & beans! Check out my Roasted Veggie recipe here, they really go with anything!
Shrimp Tacos in the Oven
Course: DinnerCuisine: Mexican, SeafoodDifficulty: Easy4
servings10
minutes15
minutes25
minutesServe up these easy shrimp tacos with crunchy & cheesy tortillas, completely garnished, and while they are still hot!
Ingredients
2 tomatoes – cored & chopped
1 small onion – chopped fine
2 tbsp ketchup
1 tbsp lime juice
2 garlic cloves – minced
1 pound – large shrimp – peeled, deveined, & tails removed
3 tbsp vegetable oil
8 (6 inch) tortillas – corn or wheat
8 oz. Monterey Jack cheese – shredded
Optional: 1 jalapeño Chile – stemmed, seeded & minced
Salt & pepper
Directions
- Adjust an oven rack to the lowest position, and preheat to 450 degrees.
- Combine tomatoes, onion, jalapeño (if using), ketchup, lime juice, garlic & 1 tsp salt & 1/4 tsp pepper in a large bowl; set aside. Chop shrimp into 1/2 inch pieces.
- Heat 1 tbsp oil in a large skillet over Medium-High heat until shimmering. Add tomato mixture & cook until liquid is mostly absorbed & tomatoes begin to break down – 5-7 minutes. Reduce heat to Medium, stir in shrimp, and cook just until shrimp are opaque, about 2 minutes.
- Spray 2 sheet pans with cooking spray, or non-stick foil. Arrange 4 tortillas in a single layer on each pan, brush tops of tortillas with remaining oil. Sprinkle shredded cheese evenly among all tortillas, reserving a small amount for topping.
- Top each tortilla with 1/8 of the shrimp mixture, and bake on bottom rack of oven for 5-7 minutes, or until cheese melts & edges of tortillas just begin to brown.
- Remove from oven, quickly add desired toppings, such as avocado, lettuce, or sour cream, and fold tacos in half. Transfer to platter or plates and serve immediately!
