1/4 c. canola oil for frying tortillas
12 corn tortillas
1 c. onion, peeled and chopped
1 1/2 cups tomato, chopped
2 cups shredded monterey jack cheese
1 package (8 oz.) H-E-B Frozen Creamy Chipotle Shrimp
Heat oven to 400 degrees F. Spray a 9X13-inch-baking dish with non-stick cooking spray and set aside.
Heat oil in a skillet over high heat for 3 minutes. With tongs, quickly dip tortillas in hot oil (2-3 seconds) and remove excess oil. Stack tortillas on plate and set aside.
Heat the HEB Frozen Creamy Chipotle Shrimp according to package directions and cut each shrimp in half. Combine the prepared shrimp with the onions, tomatoes and shredded cheese in a large bowl. Spread 1/3-cup shrimp mixture down the center of each tortilla and roll tightly, one at a time. Place in prepared baking dish in a single layer, seam side down. Spread remaining shrimp mixture over tacos. Bake tacos for 15 minutes until cheese is completely melted.
No Nutritional Information Available
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