1 lb shrimp peeled, deveined and cut into small pieces
2 cups Oaxaca cheese
8 corn tortillas
More butter to fry the tacos
Tatemada Jalapeno salsa
In a large skillet, add 1 tbsp butter and sauté the onions and bell peppers. Cook until soft for about 2 minutes. Add the shrimp and cook for another 3-4 minutes or until shrimp is no longer translucent.
On a separate skillet, warm the tortillas to prevent breaking on the middle.
Assemble the tacos by adding a layer of shrimp and top it with shredded cheese.
Melt some butter with 1 tbsp of olive oil. Place the tacos open to warm up the entire tortilla. As soon as the tortilla becomes soft, fold it to cover the shrimp inside.
Flip the tacos to brown the other side. Cook until crispy and the cheese has melted. Repeat process until all tacos are done.