INGREDIENTS
1 lb
Shrimp
1
Avocado, pitted and diced
1
Jalapeno
1 cup
Sun-dried tomatoes
1
White or yellow onion
1
Sea salt and freshly-ground black pepper
3 tbsp
Olive oil
1 tbsp
Cumin
6
Tortillas, medium
3 cups
Monterrey jack cheese
1 cup
Parmesan cheese, grated