INGREDIENTS
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1 lb. shrimp, peeled and deveined
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1 Tbsp. cumin
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sea salt and freshly-ground black pepper
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3 Tbsp. olive oil, divided
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1 white or yellow onion, finely diced
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1 jalapeno, stemmed, seeded and finely diced (**use more or less for desired level of heat**)
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6-8 medium tortillas
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1 avocado, peeled, pitted and diced
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1 cup sun-dried tomatoes
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3 cups shredded Monterrey Jack cheese
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1 cup grated Parmesan cheese