- 4 large tortilla shells
- 10 oz frozen shrimp
- 8 oz monterey jack cheese shredded
- 1/2 medium onion chopped
- 1 stalk scallion chopped
- 4 cloves garlic minced
- 1/2 Tablespoon paprika
- 1/2 Tablespoon chili powder
- 1/2 small lime juiced
- 1 cup corn drained and rinsed
- 1 Tablespoon olive oil
- salt and pepper
Thaw the shrimp. Heat a large non-stick pan to medium heat. Add the olive oil and shrimp, garlic, onion, and scallions. Cook until the onions are translucent, about 5 minutes. Add the paprika and chili powder. Continue cooking until the shrimp is cooked. Add the lime juice to the pan and stir to combine.
Heat a griddle to medium heat. Once it is warm, add one tortilla shell. Add the shredded cheese to half of the tortilla shell. Add the corn and the shrimp mixture. Once the cheese has melted a good amount, sprinkle a little bit more cheese on top of the shrimp. Fold the tortilla shell in half and press to make it stick. Cut in 4 pieces and serve immediately.
Calories: 400kcal | Carbohydrates: 23.9g | Protein: 27.9g | Fat: 22.3g | Cholesterol: 139.8mg | Sodium: 778.7mg | Sugar: 3.9g | Vitamin A: 1050IU | Vitamin C: 7.4mg