Ingredients

• 3 tablespoons salted butter
• 0.33 cups diced onion
• 1 serrano pepper , diced
• 3 cloves garlic , minced
• salt and ground black pepper to taste
• 3 Romas tomatoes , diced
• 1 pound raw shrimp - peeled , deveined, and cut into small pieces
• 1 lime , juiced
• 4 teaspoons bacon drippings , divided
• 8 , 8 inch
• 1.5 cups shredded Oaxaca cheese

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add onions and serrano and cook until onions are soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened, about 3 minutes. Add shrimp and lime juice. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
2. 2 Divide shrimp mixture into 8 equal portions. Set aside.
3. 3 Melt 1/2 teaspoon bacon drippings in a cast iron skillet over medium-low heat. Place 1 tortilla on bacon drippings. Add 1 1/2 tablespoons cheese and 1 portion shrimp mixture to one side of the tortilla. Fold over and cook until tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.

Nutrition per serving