ATK Shrimp Tacos

America's Test Kitchen.


2 large fresh tomatoes (or a 14-oz can of diced tomatoes)
1 small onion
1 jalapeño, minced
2 cloves garlic, minced
1 tbsp lime juice
2 tbsp ketchup
1 tsp salt
¼ tsp ground pepper
1 tbsp oil
1lb shrimp, peeled, deveined, etc., but into ½" pieces
12 corn tortillas
8 oz Monterey Jack, grated
iceberg (or other) lettuce
avocado chunks, about ¾" (or guacamole)
cilantro, chopped
Taco sauce


1. Chop up the tomatoes and the small onion. Mince the jalapeño and garlic cloves. Add lime juice and ketchup. All into a bowl.

2. Heat a skillet to medium hot. Oil, then add vegetables and cook down for 5-10 minutes (don't brown or burn).

3. Drop skillet down to medium and stir in shrimp. Cook for only 2 minutes; they won't be cooked all the way through. Remove from bowl to stop cooking.

4. Oil two baking sheets well. Lay 6 tortillas out on each of the sheets and oil them well too. In the oven, these will get a fried, crisp texture.

5. Put a small pile of cheese on each tortilla. This will keep shrimp/sauce juices from dripping down and sogging the tortillas.

6. Divide the shrimp filling over all the tortillas until gone.

7. Stoke the oven to 450°.

8. Place the baking sheets on the lowest rack to direct oven heat against the sheets to crisp the tortillas, 7-9 minutes or until tortillas crisp.

9. Remove from oven, top with shredded lettuce, avocado and cilantro. Add hot sauce if desired.

10. Fold filled tortillas and lodge into a high-side baking dish, upright, that will keep them folded. Work fast before tortillas go firm (cool down) and crack.

11. Add lime juice and serve.