Serves 4
1 pound shrimp, thawed, peeled, deveined, tails removed, chopped
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
8 small 6" corn tortillas
2 oz shredded Point Reyes TomaRashi (about ½ cup)
Optional toppings: pickled red onions, avocado or guacamole, sliced radishes, fresh cilantro, sour cream, squeeze of fresh lime juice
In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add shrimp and toss to coat. Let shrimp marinate for 15 minutes (or refrigerate for up to an hour).
Heat a large non-stick skillet over medium-high heat. Add the shrimp and cook for 1 to 3 minutes per side, or until pink and curled. Remove from heat, transfer shrimp to a plate and wipe out the skillet with paper towels.
In the same skillet, pour about 1 tablespoon olive oil and heat over medium. Place 2 to 3 tortillas (whatever comfortably fits flat) in the pan, sprinkle cheese over and place a spoonful of shrimp over the top. Cook, open-faced, until the cheese is melted and the bottom is golden, about 3 minutes. Fold tortilla in half and transfer to a plate. Repeat with more olive oil and the remaining tortillas, cheese and shrimp. Top with your favorite toppings and serve immediately.
