Prepare the filling by heating 1 tablespoon olive oil over medium high heat, add diced onion and sauté until softened.

Add in minced garlic and stir and cook until fragrant.

Pour in diced tomatoes with green chilis.

Add diced green chilis.

Stir in chili powder, cumin, and salt.  Simmer for 10 minutes.

Add in shrimp and cook until opaque and pinked.

In a small skillet heat corn oil over high heat. Fry tortillas one at a time, flipping over after a minute or so. You want the tortillas somewhat crispy on the edges, yet still pliable enough to make a taco. Lay them out on a plate lined with paper towels.

Assemble tacos by adding 1/12th of the filling to each tortilla.  Top it avocado, cotija cheese, and cilantro.  Serve immediately.