Fiesta Shrimp Tacos 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) Lime wedges 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. Cotija Salsa 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.