Start with about 20 small shrimp, peeled and deveined
Most grocery stores sell these prepackaged and fresh at the seafood counter
Cover them with taco sauce, I use the smooth Ortega Salsa
Chop up 1/2 of each:
I also added a jalapeno pepper for some spice
Heat skillet to high heat with about 1 tbs of oil
Add in the veggies and saute on high until they start to brown.
It is very important that you cook them on high, this allows them to brown without getting mushy.
After a few minutes remove the veggies from the pan and set aside
In the same pan that you cooked the veggies in toss in the shrimp, sauce and all.
Saute for about 5 minutes or until done
When the shrimp are cooked remove from the pan to a cutting board and roughly chop
Wipe the pan out with a paper towel and return it to med heat.
Add about 1 TBS of butter
Once that has melted add your tortilla
Cook for roughly 3 minutes until golden brown
Add veggies, shrimp and shredded cheese to one half of the tortilla
Fold in half
Serve with a side of homemade guacamole
2 Avacados - 1 Tbs thin sliced and diced onion - 1 Tbs water - Salt and Pepper to Taste - Blend together