1 pound (453 grams) large shrimp, peeled, deveined, and tails removed
3 tablespoons (42 grams) unsalted butter
1/2medium white onion (154 grams), thinly sliced
1 medium chile poblano (125 grams), stemmed, seeded, and thinly sliced into strips
1 medium celery stalk (49 grams), thinly sliced crosswise on the diagonal
1 medium chile serrano (24 grams), stemmed and thinly sliced into rings
2 garlic cloves, finely grated
1 teaspoon dried oregano, preferably Mexican
3/4 teaspoon (4 grams) Morton kosher salt, plus more to taste
1/2 teaspoon crushed or ground coriander seeds
1 medium Roma tomato (113 grams), cored and chopped
8 tortillas de harina
6 ounces (170 grams) queso asadero, quesillo, or Monterey Jack cheese, grated
In a large skillet over high, heat the oil. Arrange the shrimp in an even layer in the skillet and cook, turning once, until just starting to brown, for about 1 minute per side. Transfer to a medium bowl and set aside.
Reduce the heat to medium and melt the butter. Cook the onion, chile poblano, celery, chile serrano, garlic, oregano, salt, and coriander, tossing occasionally, until the onion and chile poblano are beginning to brown, for 6 to 8 minutes.
Add the tomato and cook, tossing occasionally and scraping up any browned bits, until the tomato begins to break down, for about 5 minutes more. Transfer to the bowl with the shrimp and toss to combine. Taste and season with salt.
Wipe the skillet clean with a paper towel. Working with 2 or more tortillas at a time (if you can fit 2 tortillas in your skillet), cook the tortillas until lightly toasted on one side, for 2 to 3 minutes.
Flip and add a small mound of cheese in the center of the toasted side. Top with some of the shrimp filling and fold over like a taco. Cook the untoasted side until the cheese is beginning to melt and the tortilla is lightly toasted, for 2 to 3 minutes. Flip to toast the second half. Continue with the remaining tortillas, cheese, and shrimp.
Serve with a squeeze of lime and your favorite salsa.