Ingredients
4
4 servings
- •3 tablespoons salted butter
- •0.33333334326744 cup diced onion
- •1 serrano pepper, diced
- •3 cloves garlic, minced
- •salt and ground black pepper to taste
- •3 Roma tomatoes, diced
- •1 pound raw shrimp - peeled, deveined, and cut into small pieces
- •1 lime, juiced
- •4 teaspoons bacon drippings, divided
- •8 (8 inch) corn tortillas
- •1.5 cups shredded Oaxaca cheese
Instructions
- 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.
- Divide shrimp mixture into 8 equal portions. Set aside.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 513
- Carbohydrate: 34g
- Fat: 28g
- Fiber: 5g
- Protein: 32g
- Sugar: 3g
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