1/2 pound medium shrimp, peeled and deveined
2 teaspoons ground cumin
1 tablespoon cooking oil
8 corn tortillas, warmed
2 cups shredded iceberg lettuce
Cotija Salsa (recipe below)
Toss shrimp with cumin in a small bowl.
Heat oil in a medium skillet over medium-high heat; add shrimp and cook until opaque throughout, about 3 minutes.
To serve, place equal amounts shrimp on each tortilla, then top with lettuce and Cotija salsa, dividing equally. Accompany with lime wedges. Makes 8 tacos, 4 servings.
1 cup crumbled cotija cheese
1/2 cup chopped English cucumber
1/4 cup chopped red onion
1/4 cup chopped tomato
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Salt and pepper to taste
Combine all ingredients.