Encamaronadas (crispy cheesy shrimp tacos)

Chop the shrimp, grate the cheese, and chop the vegetables for the salsa.

Film a hot skillet with a little oil and slide in the salsa mexicana.

Season with about a tablespoon of ketchup and a tablespoon of hot sauce; cook four or five minutes until it comes together and thickens a little.

Add the shrimp and cook two or three minutes; the filling is ready.

Heat a skillet with a film of oil and make the tortillas crispy with the cheese and filling. Let cool a couple of minutes before eating.