Shrimp Vampiro Tacos

What you'll need:

• 11.4 oz shrimp, peeled, deveined, and cut into bite-size pieces (about 1½ cups)

• 1 small Roma tomato, finely diced

• 2 garlic cloves, minced

• ⅓ cup white onion, finely diced

•  1 small jalapeño, finely diced and deseeded (keep the seeds if you like extra heat)

• Small handful of cilantro, chopped

• Oaxaca cheese, shredded

• 1 tablespoon butter

• Juice of ½ lime, or more to taste

• Neutral oil, for cooking

Seasonings

• ½ teaspoon Old Bay

• ¾ teaspoon garlic powder

• ¾ teaspoon onion powder

• ¾ teaspoon smoked paprika

• ¼ teaspoon black pepper

• ¾ teaspoon kosher salt, plus more to taste

Pickled Onions ( I like to prep this 1st thing in the morning)

• 2 red onions, thinly sliced

• ¼ beet, thinly sliced

• 1 cup water

•  ¾ cup white vinegar

• ¼ cup apple cider vinegar

• 2 tablespoons kosher salt

• 1½ tablespoons sugar

Directions:

1. Combine the water, vinegars, kosher salt, and sugar in a small saucepan over medium heat. Stir until dissolved. Pour over the sliced onions and beet and let cool.

2. Pat the shrimp dry, drizzle with olive oil, and toss with all the seasonings until evenly coated.

3. Heat a drizzle of neutral oil in a skillet over medium heat. Sauté the onion and jalapeño for about 2 minutes, then add the garlic and tomato and sauté for 30 seconds to 1 minute.

4. Add the shrimp in a single layer and cook for about 4 to 5 minutes, or until cooked through.

5. Add the butter, cilantro, and lime juice. Toss to coat and remove from heat.

6. Add a thin layer of oil to your skillet over medium heat. Sprinkle some Oaxaca cheese directly onto the pan, place a tortilla on top, and cook until the cheese is fried and melted. Flip and let the other side get crispy.

7. Build your tacos with the shrimp, avocado salsa, pickled red onions, cilantro, and a squeeze of fresh lime juice. Serve immediately.