• Adjust oven rack to lowest position and heat oven to 450°. In a medium bowl whisk together 1 ½ tablespoons vegetable oil, garlic, cumin, chili, onion powder, lime juice and salt. Place peeled and deveined shrimp in a resealable plastic bag add in the spiced oil, and refrigerate for at least 10 minutes or up to 2 days.

How to cook the shrimp

• Heat 1 tablespoon oil in a non-stick skillet over medium-high heat until shimmering. Reduce heat to medium, stir in shrimp and the spiced oil mixture from resealable plastic bag, and cook until shrimp are just opaque, about 1 minute. Flip the shrimp, remove from heat and let set in the hot pan until opaque. Remove shrimp from pan when opaque. It is important not to over cook the shrimp. The shrimp will finish cooking in the oven when we melt the cheese

Finishing off in the oven

• Brush the parchment paper or baking mat of a rimmed baking sheet with 1 tablespoons oil. Arrange tortillas in a single layer on prepared sheets. Brush tops of tortillas with the remaining oil. Divide Monterey Jack evenly among tortillas, then top with the cooked shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, this will take about 7 to 9 minutes.

Creamy Sweet Chili Sriracha Sauce

• In a small bowl, combine mayo, chili sauce, hot sauce, and lime zest in a bowl. Season with salt.

Garnish and Serve

• Garnish with lettuce, avocado, creamy sweet chili sriracha sauce, cilantro and hot sauce. Fold tacos in half. Transfer the tacos to a serving platter. Serve, passing lime wedges separately.