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Ingredients
  • 4 teaspoons canola oil, divided
  • ¼ cup chopped onion
  • 1 tablespoon finely chopped jalapeno pepper
  • ½ pound uncooked shrimp, peeled, deveined and chopped
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon pepper
  • ¼ cup chopped tomato
  • 4 flour tortillas (6 inches)
  • ½ cup shredded Mexican cheese blend
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