6 servings (2 Tacos Each)
1 package (8 oz.) H-E-B Fresher Lasting® Avocado Chunks, thin sliced
1 bag (16 oz.) H-E-B Wild Gulf Brown Shrimp, thawed, peeled, and deveined
1 teaspoon each H-E-B Olive Oil and Texas Original Fajita Seasoning, beef or chicken
12 corn tortillas
1 container (12 oz.) H-E-B Ready, Fresh, Go!® Mango Pico de Gallo
1/2 cup H-E-B Texas Twists Mango Pico de Gallo Serrano Ranch Dressing
Coat avocado slices with lime juice in a small bowl and set aside.
Coat shrimp with olive oil and fajita seasoning in a small bowl. Spray a vegetable grilling basket with nonstick cooking spray. Set aside.
Prepare gas or charcoal grill so that fire is hot (375F). Arrange shrimp in grilling basket and cook on each side for 2 minutes. Remove from grill and keep warm.
Seal tortillas in a plastic bag and heat in microwave on high power for 1 minute or until soft and pliable. Place 3 to 4 grilled shrimp in each tortilla and top with 2 tablespoons of pico de gallo. Add a slice of avocado and a teaspoon of dressing to each taco. Wrap each taco in a small sheet of foil and serve hot.
No Nutritional Information Available