Guacamole: In a molcajete or bowl, add 3 soft avocados, half a diced red onion, 1 diced Roma tomato, a big squeeze of lemon juice, and salt to taste.
Spanish Rice: Bring a skillet up to medium heat and add half a finely diced onion and one diced jalapeño; soften them. Next, add about 2 tablespoons more oil and add 3/4 cup white rice. Add 1 teaspoon paprika, 1 teaspoon cumin, and 1 teaspoon salt. Toast the rice until starting to brown, then add 1/4 cup tomato sauce and 2 cups of hot chicken stock. Bring to a boil, then cover with a lid. Reduce to a simmer for 10 minutes. After 10 minutes, cut the heat and let it sit for 5 more minutes, still covered.
Cheese Sauce: Melt 2 tablespoons butter over medium heat. Add about 2 tablespoons diced onion and one diced Serrano pepper; cook until soft. Add 2 tablespoons flour, then 2.5 cups of whole milk. Whisk until smooth, then add about 1.5 cups of cheddar and 8 ounces of American cheese. Allow to melt and smooth out.
Shrimp: Take any amount of shrimp you want and add to a bowl with cumin, paprika, chili powder, garlic powder, and salt (maybe 1 teaspoon of each depending on the amount of shrimp). Toss the shrimp in the spices and add to a super hot pan with a little oil for about 30-40 seconds per side. Shrimp cooks very fast.
Assembly: Add all prepared components (guacamole, Spanish rice, cheese sauce, shrimp) to a tortilla, roll it up, and toast both sides. Enjoy!
