Vegetable oil for frying
4 to 6 corn tortillas
1 lb cooked shrimp, peeled with veins removed
1 to 2 ripe avocados, peeled, pitted and diced
1 cup fresh, canned or thawed frozen corn kernels
4 oz shredded Monterey jack or cheddar cheese
1 to 2 tomatoes, diced
1/2 red onion, chopped
2 Tbsp fresh-squeezed lime or lemon juice
2 Tbsp fresh cilantro, chopped
1 tsp ground cumin
Hot sauce to taste (e.g., Tobasco)
Salt and freshly ground pepper to taste
Heat the oil in a skillet and fry the tortillas one at a time until crisp. Drain on paper towels.
Combine the remaining ingredients in a bowl and toss gently to combine. Spoon the shrimp mixture over the tortillas and serve quickly.
Serves up 4 to 6.