| Ingredient | ULF # | Portion |
|---|---|---|
| Catallia 6” Yellow Corn Tortilla | 783043 | 2 each |
| Mazzetta 26-30 Tail Off Shrimp | 606720 | 6 each |
| S/O McCormick Ground Chipotle | 298995 | ½ tsp. |
| Corto Blended Olive Oil | 267794 | 3 Tbsp. |
| Baron Spices Ground Cumin | 290832 | ¼ tsp. |
| Avocado | 114504 | 1 each |
| Jalapeno Pepper (fine dice) | 129742 | 1 Tbsp. |
| N/D Bix Produce Pico de Gallo | 140075 | 1/4 cup |
| Bix Produce Lime | 105353 | 1 tsp. |
| Fresh Cilantro (chopped) | 127712 | 1 tsp. |
Combine oil, chipotle powder, and shrimp in bowl. Grill shrimp until cooked through and cool.
Cut each tortilla into three-2 inch rounds and deep fry until crisp.
Slice avocado in half, then grill and mash. Fold in diced jalapeno and pico de gallo.
Place 1 oz. guacamole on each tortilla, top with shrimp and garnish with cilantro and lime wedges.
