Cook pork sausage in a skillet until brown and crumbly. Drain grease and set aside.

While sausage is cooking, heat 1 tablespoon of oil in a separate skillet. Once hot, add onion and jalepeno and cook until just softening

Add chopped squash to onion and jalapeños and cook to preferred tenderness (around 3-5 minutes). Remove vegetables to separate bowl.

Heat other tablespoon of oil in the skillet used for the sausage and add defrosted shrimp. Cook 2-3 minutes, until pink.

While shrimp is cooking, add enchilada sauce and seasonings to the other (now empty) skillet and heat until bubbling. Add vegetables, sausage, and shrimp and stir to coat in sauce. Continue to cook until well-mixed.

Heat tortillas on stove or in microwave for 15-20 seconds. Serve hot filling in tortillas and top with cheese, sour cream, or other toppings as desired! Makes about 10 small tacos