Ingredients
½onion,finely chopped
2garlic cloves,minced
1jalapeno,minced
1tspolive oil
1vine tomato,diced
12ozraw shrimp,peeled, deveined, chopped
kosher salt
2tbspcilantro,finely chopped
¾cuppepperjack cheese,shredded
12corn tortillas,(6-inch)
olive oil spray
salsa verde,jarred, optional for dipping
guacamole,optional for dipping
Preparation
In a large skillet over medium heat, saute the onion, garlic, and jalapeno in oil until soft. Add the tomatoes and cook for about 3 to 4 minutes until thickened.
Add the shrimp and ¼ teaspoon of salt and cilantro. Cook on medium-high heat for about 1 minute.
Preheat the oven to 400 degrees F. Line two large nonstick baking sheets with foil and spray with oil.
Working in batches, place 3 to 4 tortillas between two paper towels, then microwave for 30 seconds until they are warm and pliable.
Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla. Top with 1 tablespoon of cheese.
Roll the tortilla up from the bottom to surround the filling. Place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp.
Spray the tops with oil and a pinch of salt.
Bake for about 15 minutes until the tortillas start to get golden and crispy.
Serve warm, and enjoy!
