8 corn tortillas (6 inches), cut into 1/2-inch pieces
2 cups cherry tomatoes
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium onion, chopped
1 can (15-1/4 ounces) southwest corn with poblano and red peppers, drained
8 large eggs, beaten
2 cups shredded pepper jack cheese
4 tablespoons minced fresh cilantro, divided
1 cup sour cream
2 medium limes, cut into wedges
3 tablespoons queso fresco, crumbled
In a 12-in. cast-iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat. Add tortillas; cook and stir until crisp, 4-5 minutes. Remove and set aside. In the same skillet, heat 2 tablespoons oil. Add tomatoes; cook and stir 3 minutes. Add shrimp, 1/4 teaspoon salt and pepper; cook until shrimp turn pink, 6-8 minutes. Remove and keep warm.
In the same skillet, heat remaining 1 tablespoon oil. Add onion; cook and stir until crisp-tender, 6-7 minutes. Add corn; heat through. Whisk eggs and remaining 1/2 teaspoon salt. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains. Stir in shredded cheese, 2 tablespoons cilantro and reserved tortilla pieces.
Serve shrimp mixture with eggs, sour cream, queso fresco, limes and remaining 2 tablespoons cilantro.