Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shrimp Tacodillas Recipe
Shrimp tacodillas represent an innovative cross between tacos and quesadillas, featuring crispy exteriors with creamy, flavorful shrimp fillings inside. This creative fusion concept delivers the best of both worlds with crunchy shells that give way to tender, seasoned shrimp and melted cheese. The hybrid approach creates unique textures and flavors that appeal to both taco and quesadilla lovers while showcasing shrimp in an entirely new way.
These shrimp tacodillas are a cross between a taco and a quesadilla. They are crispy on the outside with a melty and cheesy interior. Top with sliced avocado, a squeeze of fresh lime juice, and hot sauce, such as Tapatio. Delicious and easy to prepare.
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
9 tacodillas
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Ingredients
3 tablespoons vegetable oil, divided
1 tablespoon extra-virgin olive oil
1 ¾ cups diced tomatoes
1 cup chopped onion
¼ cup chopped fresh cilantro
2 tablespoons ketchup
2 cloves garlic, minced
1 serrano chile pepper, chopped
1 teaspoon salt
¼ teaspoon ground black pepper
1 pound large shrimp – peeled, deveined, and cut into 1/2-inch pieces
9 (6 inch) corn tortillas
2 cups shredded pepper Jack cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C) and move an oven rack to the lowest position. Brush 2 baking sheets with 1 tablespoon vegetable oil each.
Heat extra-virgin olive oil in a large skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper; cook and stir until onion is translucent, 6 to 8 minutes. Add shrimp and cook until shrimp are opaque but not cooked completely, about 2 minutes; they will continue to cook in the oven. Remove from heat.
Place 5 tortillas on a prepared baking sheet and 4 on the other. Brush the tops of tortillas with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese evenly amongst all 9 tortillas. Evenly divide shrimp mixture over cheese.
Bake one sheet at a time in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes.
Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half, like tacos.
Nutrition Facts (per serving)
| 637 | Calories |
| 38g | Fat |
| 38g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 637 | |
| % Daily Value * | |
| Total Fat 38g | 48% |
| Saturated Fat 14g | 72% |
| Cholesterol 243mg | 81% |
| Sodium 1298mg | 56% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 6g | 20% |
| Total Sugars 6g | |
| Protein 38g | 75% |
| Vitamin C 18mg | 20% |
| Calcium 460mg | 35% |
| Iron 4mg | 22% |
| Potassium 574mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
