This recipe is excellent and incredibly simple. Once the cookies have completely cooled, you can dip half of them in chocolate. I prepared these cookies for Christmas by dipping them in chocolate and topping them with pecans. Pink chocolate has also been utilized by me at baby showers.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 tacos |
Ingredients
- 3 tablespoons salted butter
- ⅓ 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 ½ 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.
- Mozzarella cheese can be used in place of Oaxaca cheese.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 245 mg |
| Dietary Fiber | 5 g |
| Protein | 32 g |
| Saturated Fat | 16 g |
| Sodium | 575 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |