Easy Baked Crispy Shrimp Tacos

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: SHRIMP MIXTURE:

2 medium tomatoes, diced (about 1 ½ cups)

1 small yellow, white or red onion, finely chopped (about ½ cup)

1 medium jalapeño pepper, seeded and finely chopped

2 tablespoons ketchup or BBQ sauce

1 tablespoon fresh lime juice

2 medium garlic cloves, minced or pressed through a garlic press

1 teaspoon salt (I use coarse, kosher salt)

Pinch black pepper

1 teaspoon olive oil

1 pound large shrimp (26 to 30 per pound), peeled, deveined and tails removed

subheading: TORTILLAS + CHEESE:

2 tablespoons vegetable, canola or avocado oil

10 6-inch corn or flour tortillas (see note)

2 cups grated Monterey Jack cheese

subheading: TOPPINGS:

Shredded iceberg lettuce

Diced avocado

Lime wedges

Chopped fresh cilantro

Salsa or hot sauce

Directions at melskitchencafe.com

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