Sheet Pan Shrimp Tacos

Adapted from Americas Test Kitchen

• 2 tomatoes, cored and chopped
• 1 small onion, finely chopped
• 1 jalapeño chile, stemmed, seeded, and minced
• 2 tablespoons ketchup
• 1 tablespoon lime juice, plus lime wedges for serving
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed, cut into 1/2 inch pieces
• 5 tablespoons vegetable oil (I 4 tablespoons)
• 12 (6-inch) corn tortillas (ATK uses Mission White Corn Tortillas, Restaurant Style, but any 100% corn tortillas work)
• 8 ounces Monterey Jack cheese, shredded (2 cups) (I think 6 oz is perfect amount)
• Shredded iceberg lettuce
• Diced avocado
• Chopped fresh cilantro

1. Adjust oven rack to lowest position and heat oven to 450-F.
2. Combine tomatoes, onion, jalapeño, ketchup, lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl; set aside.
3. Cut shrimp into ½-inch pieces.
4. Heat 1 tablespoon oil in a 10 or 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.
5. Brush 2 rimmed baking sheets with 2 tablespoons oil (1 tablespoon per sheet). Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet).
6. Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture.
7. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.
8. Garnish with lettuce, avocado, cilantro, and hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.