Combine chiles, garlic, lime juice, cilantro, spices, and salt in a large bowl with both kinds of shrimp. Toss to coat, and refrigerate for at least 30 minutes to marinate.
Preheat oven to 350 degrees F. Set taco boats on a baking sheet and bake for 10 minutes until they begin to crisp. Remove from oven and set aside.
In a large saute pan set over medium heat, saute large shrimp and 2 Tablespoons of reserved marinade for 3-4 minutes until they turn pink, then add medium shrimp and remaining marinade. Cover and simmer for an additional 5 minutes or so, until shrimp is cooked through. Remove from heat but keep covered.
Portion shredded lettuce and medium shrimp into each taco boat. Prep tomatoes and avocado slices, and have them ready to layer.
In a medium saute pan, heat olive oil over medium heat. Add 2-3 slices of queso at a time, frying each side until it's golden brown, about 2-3 minutes total. (Don't add too many slices at once - it will spread the heat too much, and your slices will need to fry longer and absorb the oil flavor.) Remove with a slotted spoon to a paper towel to dry.
After your cheese slices cool a bit (no more than a couple minutes), layer your caprese on top of the lettuce and shrimp - tomato slice, queso, avocado slice, then jumbo shrimp. Drizzle with taco sauce (and more lime juice if you'd like), garnish with a spring of cilantro, serve and enjoy!
Amount Per Serving
Calories437kcalCalories from fat 311
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: