Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::4
Yield::9 tacodillas
Ingredients
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3 tablespoons vegetable oil, divided
1 tablespoon extra-virgin olive oil
1 ¾ cups diced tomatoes
1 cup chopped onion
¼ cup chopped fresh cilantro
2 tablespoons ketchup
2 cloves garlic, minced
1 serrano chile pepper, chopped
1 teaspoon salt
¼ teaspoon ground black pepper
1 pound large shrimp – peeled, deveined, and cut into 1/2-inch pieces
9 (6 inch) corn tortillas
2 cups shredded pepper Jack cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C) and place an oven rack on the lowest position. Brush 2 baking sheets with 1 tablespoon vegetable oil each.
Heat extra-virgin olive oil in a skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper; cook until the onions are translucent, 6 to 8 minutes. Add shrimp and cook until shrimp are opaque but not cooked all the way, about 2 minutes; they will continue to cook in the oven. Remove from the heat.
Place 5 tortillas on one prepared baking sheet and 4 on the other. Brush tops of tortillas with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese evenly amongst all 9 tortillas. Evenly divide shrimp mixture on top of cheese.
Bake one sheet at a time in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes.
Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half like tacos.