Shrimp Quesadilla Tacos

Heat the skillet over a medium-high flame, allowing butter to melt and become liquid. Introduce sliced onions and diced serrano peppers into the skillet, stirring occasionally until they have softened and become translucent, approximately 4 to 5 minutes. Add minced garlic and cook until its aroma is released, roughly 1 minute. Enhance the dish with a pinch of salt and pepper to taste. Add diced tomatoes to the skillet, stirring occasionally until they have lost their firmness and become tender, about 3 minutes. Introduce cooked shrimp and a squeeze of lime juice into the skillet, stirring occasionally until the shrimp has turned pink, 2 to 3 minutes. Season with additional salt and pepper as desired. Remove the skillet from heat.

Divide the cooked shrimp mixture into 8 equal parts, setting them aside for later use.\nMelt a small amount of bacon fat in a cast iron skillet over a medium-low flame. Place one tortilla on the melted bacon fat, followed by 1 and a half tablespoons of cheese. Add one portion of the cooked shrimp mixture to one side of the tortilla, folding it over to create a taco shape. Cook until the tortilla is partially crispy and the cheese has started to melt, 3 to 4 minutes. Flip the taco onto its other side and cook for an additional 2 to 3 minutes, or until it reaches the desired level of crispiness. Repeat this process with the remaining tortillas and shrimp mixture.