Crunchy Shrimp Tacos

5 Steps to complete

• 1
  In a medium bowl; combine all ingredients for pico the gallo and gently toss until well mixed. Cover and refrigerate until needed.
• 2
  Preheat a heavy-bottom skillet with olive oil for 2 minutes over medium heat. Add onion, garlic, and jalapeño. Sauté for 1 minute, Add shrimp, lime juice, salt, black pepper, cilantro and tomato. Increase heat to medium-high and cook for 2 minutes, or until pan juices have evaporated. Turn off the heat, add Chihuahua® Cheese, and stir to combine. Divide into 12 equal portions.
• 3
  Fill each tortilla with 1 portion taco filling, fold tortillas over, and seal with a toothpick.
• 4
  Preheat vegetable oil in a heavy bottom skillet for 2 minutes over medium-high heat. Fry tacos in batches for 1 to 2 minutes on each side or until tortillas are crisp and golden. Transfer tacos to a tray lined with paper towel. After tacos are cool enough to handle, remove tooth picks.
• 5
  Place Crunchy Shrimp Tacos on a plate or serving platter. Drizzle Sour Cream, top with Avocado Pico de Gallo, and garnish with crumbled Queso Fresco Cheese. Serve & enjoy!