Heat EVOO and melt butter in a skillet over high heat. Add onions, celery, and bell pepper and stir 2-3 min.

Add thyme and salt and cook 2-3 min until tender.

Grate in garlic, add shrimp, Old Bay, salt, pepper, cumin, and coriander. Stir and cook until shrimp is just opaque and barely cooked through. 1-2 minutes. If the shrimp is pre-cooked add tequila at this point and shrimp in the next step to prevent overcooking.

Add a few dashes of hot sauce then add tequila and shake pan for about 1-2 min and let tequila evaporate or burn off. Add lemon juice and remove from heat.

Heat a cast iron skillet or griddle. Sprayed with cooking spray. Add a tortilla, char and remove until all are charred.

To assemble, add tortillas to the pan, char side up, top with cheese then shrimp and more cheese. Fold in half if using larger tortillas, or stack another tortilla on top (char side in) for the smaller 6" ones. Keep turning to brown and melt cheese. Top with Guac and sprinkle with cilantro and green onion.