1small yellow white or red onion, finely chopped (about 1/2 cup)
1medium jalapeño pepper, seeded and finely chopped
2tablespoonsketchup or BBQ sauce
1tablespoonfresh lime juice
2medium garlic cloves, minced or pressed through a garlic press
1teaspoonsalt, I use coarse, kosher salt
1poundlarge shrimp, 26 to 30 per pound, peeled, deveined and tails removed
Tortillas + Cheese:
2tablespoonsvegetable, canola or avocado oil
10 6-inchcorn or flour tortillas (see note)
2cupsgrated Monterey Jack cheese
Shredded iceberg lettuce
Chopped fresh cilantro
Salsa or hot sauce
Adjust oven rack to lower third of oven and preheat oven to 450 degrees F.
In a small bowl, stir together the tomatoes, onion, jalapeño, ketchup (or BBQ sauce), lime juice, garlic, salt and pepper.
Cut shrimp into 1/2-inch pieces.
In a 12-inch skillet, heat the olive oil over medium heat until rippling. Add the tomato mixture and cook until the liquid is reduced and the tomatoes start to break down and onion is softened, 5-6 minutes.
Drain any extra liquid from the shrimp (discard the liquid); stir the shrimp into the skillet and cook until the shrimp just turn pink, 2-3 minutes. Remove the skillet from the heat. Season with additional salt and pepper, if needed.
Brush two rimmed half sheet pans with the 2 tablespoons oil.
Place tortillas in a single layer on the oiled baking sheets.
Divide the cheese evenly among the tortillas. Top with the shrimp/tomato mixture, arranging it mostly down the center of each tortilla.
Bake the tacos, one sheet at a time (see note for convection bake), until the edges of the tortilla are golden and crispy, 7-10 minutes.
Use a flat spatula to remove the tacos from the sheet pan. Gently fold tacos in half. Garnish with additional toppings as desired.
Tortillas: I've made these with both corn and flour tortillas. The flour tortillas get slightly crispier than the corn tortillas, although both are delicious in this recipe. (The corn tortillas tend to break a little bit more when folding.) It's hard to find flour tortillas in 6-inch size; I usually cut 8-inch flour tortillas into smaller circles. You could just make bigger tacos (8-inch) or use street taco size flour tortillas for smaller tacos.Convection Bake: If you have convection bake option on your oven, you could bake both sheet pans of tacos at the same time. Preheat the oven to 425 convection bake. Place oven racks in bottom half of the oven; watch the tacos closely so they don't burn.