In a bowl, mash avocado with yogurt. Add Cholula® and lime juice. Whisk well to combine.
Cucumber Pineapple Salsa
In a bowl, combine cucumber, pineapple, and jalapeno.
Set grill to medium. Lightly oil grill and sear shrimp on both sides until pink and cooked through. As shrimp cooks brush each with 1/2 teaspoon Cholula®.
Grill tortillas on each side until lightly charred. Remove and place in taco holders.
Place a 1/4 cup of cabbage and 3 tablespoons salsa in each taco shell. Top each with 3 shrimp and drizzle each taco with 1/2 tablespoon crema. Garnish each with 1/2 teaspoon cilantro and 1/2 tablespoon crumbled queso.
*Recipe makes 8 tacos. Serve 2 tacos per person.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.