In a small dish stir together 2 tablespoon corn oil with 1 tablespoon taco seasoning. Brush mixture onto each side of your six tortillas. Bake 10 minutes until crisp.
While the tortillas are baking, heat skillet over medium-high heat and add shrimp with 1 tbsp Mazola Corn Oil. Cook, stirring frequently until shrimp are nearly cooked about 3 minutes.
Add corn and 2 tbsp taco seasoning, continue cooking until corn is heated through.
Remove corn tortillas from oven; layer one tortilla with Mexican cheese, salsa, shrimp and corn, then another tortilla, repeat for a second layer. Add a final topping of cheese and return to the oven for 5 minutes to melt the cheese.
Top with yogurt, jalapenos, a squeeze of lime, and fresh cilantro
Serve
Notes
Easily scale this recipe up for the number of people you will be serving.