If frozen, thaw the shrimp in cold water.

Once thawed, drain the shrimp in a colander, then thoroughly pat them dry with paper towels or a clean kitchen towel. This helps the marinade and seasoning stick better.

In a bowl large enough to hold the shrimp, whisk together the olive oil, lime juice, Spanglish Asadero seasoning, and cumin until well combined.

Add the shrimp to the marinade and toss to coat. Marinate for 10-15 minutes — don't go much longer than that, or the lime juice will start to "cook" the shrimp like ceviche.

While the shrimp marinates, heat a large skillet over medium-high heat until very hot. Shrimp cook extremely fast, so you want a solid sear on each side without leaving them in the pan too long.

At the same time, heat a second skillet or comal over medium-high heat with a small amount of vegetable oil, for the tortillas.

Once the tortilla skillet is hot but not smoking, warm the tortillas until hot and pliable with a slight crust — this helps keep them from falling apart under the shrimp and toppings. Keep the warmed tortillas in a tortilla warmer or wrapped in a clean towel.

By now the shrimp skillet should be plenty hot. Add the shrimp in a single layer, being careful not to overcrowd the pan (shrimp release a lot of water as they cook, and overcrowding will steam them instead of searing them). Sear for 1-2 minutes, then flip and cook about 1 more minute on the other side, until the shrimp turn a slight pale pink.

Remove the shrimp to a bowl or serving dish.

Serve in the warm tortillas with cabbage salsa and jalapeño cream sauce, or your favorite toppings, and a slice of lime.