1 pound medium shrimp, deveined and peeled
3-4 tablespoons Mexican Spice Blend (recipe below)
12 corn tortillas
8 ounces Monterey Jack cheese, grated
3 avocados, peeled and sliced
4 green onions, sliced
6 ounces grape tomatoes, sliced in half
Garnish with fresh chopped cilantro and lime wedges
In a large bowl toss together the prepared shrimp and Mexican spice blend, set aside. Heat a grill pan and lightly spray with non-stock cooking spray or lightly brush grill pan with blended oil. Cook shrimp for 2-3 minutes on each side. Remove from heat.
Using a gas cook top on medium heat lightly heat each corn tortilla for 5 seconds directly over the flame.
Place tortillas on a large platter and top each one with the grilled shrimp, Jack cheese, avocados, green onions, tomatoes and garnish with the cilantro and lime wedges.
Mexican Spice Blend
4 teaspoons chili powder
2 teaspoons Mexican paprika or regular
1 ½ teaspoons kosher salt
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 teaspoons fresh ground coffee
2 teaspoons sugar
In a small bowl mix together all the ingredients.