1. Preheat the oven broiler to high.

2. Using a paper towel the shrimp dry, and add to a medium bowl. Season with salt and 1 TBS of the fajita seasoning.

3. In a medium cast-iron skillet over medium heat, cook the chorizo until fat is rendered and the chorizo is nice and crispy. About 8-10 minutes

4. While the chorizo is cooking, in a separate skillet over medium-high heat, heat the corn tortillas and keep warm on a sheet of foil or kitchen towel.

5. Using a slotted spoon remove the chorizo from the pan and place it on a separate plate until ready for use.

6. Return the pan to medium heat- DO NOT DRAIN THE CHORIZO FAT. Leave the chorizo fat in the pan.

7. Add the shrimp to the pan with the chorizo fat and cook until pink on both sides (about 1-2 min per side)

8. Add the chorizo back into the pan with the shrimp and add a few handfuls of the shredded Oaxaca cheese.

9. Place the cast iron skillet under the broiler until the cheese is melted and gooey. About 2 minutes.

10. Serve by stuffing the shrimp chorizo and cheese mixture into a warm flour tortilla, tucking in a slice of avocado, and a healthy drizzle of salsa verde. Enjoy!