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three crispy shrimp tacos in flour tortillas with lettuce on white tray

Baked Crispy Shrimp Tacos

Yield: 10 tacos
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

Shrimp Mixture:

  • 2 medium tomatoes, diced (about 1 1/2 cups)
  • 1 small yellow white or red onion, finely chopped (about 1/2 cup)
  • 1 medium jalapeño pepper, seeded and finely chopped
  • 2 tablespoons ketchup or BBQ sauce
  • 1 tablespoon fresh lime juice
  • 2 medium garlic cloves, minced or pressed through a garlic press
  • 1 teaspoon salt, I use coarse, kosher salt
  • Pinch black pepper
  • 1 teaspoon olive oil
  • 1 pound large shrimp, 26 to 30 per pound, peeled, deveined and tails removed

Tortillas + Cheese:

  • 2 tablespoons vegetable, canola or avocado oil
  • 10 6-inch corn or flour tortillas (see note)
  • 2 cups grated Monterey Jack cheese

Toppings:

  • Shredded iceberg lettuce
  • Diced avocado
  • Lime wedges
  • Chopped fresh cilantro
  • Salsa or hot sauce

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.