Ingredients

• 3 tablespoons vegetable oil , divided
• 1 tablespoon extra-virgin olive oil
• 1.75 cups diced tomatoes
• 1 cup chopped onion
• 0.25 cups chopped fresh cilantro
• 2 tablespoons ketchup
• 2 cloves garlic , minced
• 1 serrano chile pepper , chopped
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 1 pound large shrimp , peeled, deveined, and cut into
• 9 , 6 inch
• 2 cups shredded pepper Jack cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in the lowest position. Brush two baking sheets with 1 tablespoon vegetable oil each.
2. 2 Heat extra-virgin olive oil in a large skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano, salt, and black pepper; cook and stir until onion is translucent, 6 to 8 minutes. Add shrimp; cook until shrimp are opaque but not cooked completely, about 2 minutes. Shrimp will continue to cook in the oven. Remove from heat.
3. 3 Place 5 tortillas on 1 prepared baking sheet and 4 tortillas on remaining prepared baking sheet. Brush tortilla tops with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese among tortillas, followed by shrimp mixture.
4. 4 Bake, one baking sheet at a time, in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes. Repeat with remaining baking sheet and tortillas.
5. 5 Transfer tacodillas to a serving platter, one at a time, working as quickly as possible; fold in half, like tacos.

Nutrition per serving