Prep Time	Cook Time	Total Time	Servings
15 min.	15 min.	30 min.	6

Ingredients

1 ripe acocado, sliced into 12 slices
1 lime, juiced
1 lb Gulf shrimp, peeled and deveined
1 tsp EVOO
1 tsp Texas Fajita Seasoning
12 yellow corn tortillas
12 oz mango pico de gallo
½ serrano ranch dressing

Instructions

1. Prepare gas or charcoal grill so that the fire is hot.
2. Coat Avocado slices with lime juice in a small bowl. (Lemon juice may be substituted)
3. Coat shrimp with olive oil and fajita seasoning in a small bowl.
4. Spray a vegetable grilling basket with nonstick cooking spray and set aside.
5. Arrange shrimp in grilling basket and cook on each side for 2 min. Remove from grill and keep warm.
6. Wrap tortillas in a damp paper towel and heat in microwave on high power for 1 min or until soft.
7. Place 3-4 grilled shrimp in each tortilla and top with 2 tablespoons of pico de gallo.
8. Add a slice of avocado and a teaspoon of dressing to each taco.
9. Wrap each taco in a small sheet of foil and serve hot.
Note: 2 Tbsp. Lemon juice diluted with a little water may be substituted for the lime.