Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 small white onion, minced

  3. 2 tomatoes, chopped*

  4. 1 green bell pepper , stemmed, seeded, and diced

  5. 1 pound shrimp , peeled and deveined, chopped

  6. 1 cup canned tomato puree

  7. 1 teaspoon dried oregano

  8. 1 bay leaf

  9. 1/2 teaspoon smoked paprika

  10. Salt and freshly ground black pepper

  11. 8 corn tortillas

  12. 1/2 cup shredded Oaxaca or mozzarella cheese

  13. Lime wedges, for serving

  14. Hot sauce, for serving (recommended: Tapatio)

Instructions Jump to Ingredients ↑

  1. In a large heavy saucepan , heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree , oregano , bay leaf, and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

  2. Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.

  3. Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.

  4. *Cook's Note: Use only the outer part of the tomatoes without seeds.


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