1/4 tsp cayenne pepper
1 lb large raw shrimp (peeled, deveined, and seasoned with chili-lime rub)
8 cup small corn or flour tortillas (warmed on a dry comal or skillet)
1 tsp medium white onion, finely diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried Mexican oregano
2 tbsp tomato paste (or 1/2 cup tomato sauce)
1/2 cup low-sodium broth or water
1 cup shredded Mexican blend or Oaxaca cheese
1 cup fresh pico de gallo or roasted salsa
1/4 cup fresh cilantro leaves, chopped
1 fresh lime, cut into wedges for serving
1 tbsp avocado oil for cooking
Kosher salt and freshly cracked black pepper to taste