Deviled Shrimp Tacos

Ingredients:

8 Guerrero Riquisimas Flour Tortillas
2 tbsp olive oil
1 lb peeled, deveined shrimp, tail removed (21 to 25 count)
8 dried chilies de árbol, rehydrated
4 cloves garlic, minced
1/4 tsp each salt and pepper
3 tbsp butter
4 tsp Worcestershire sauce
1 ripe avocado, halved, pitted and peeled
1 cup pico de gallo sauce
1/4 cup sour cream
Lime wedges, for serving

how to make it:

1. Warm tortillas according to package directions.

2. Heat oil in large skillet set over medium-high heat; cook shrimp, chilies, garlic, salt and pepper for 2 to 3 minutes or until shrimp start to curl.

3. Stir in butter and Worcestershire sauce; cook for 1 to 2 minutes or until shrimp are cooked through and coated in sauce.

4. Assemble shrimp, avocado, pico de gallo sauce and sour cream in warm tortillas; fold tortillas in half. Serve with lime wedges.

Tips:
• Make your own pico de gallo sauce by tossing together 1/4 cup diced onion, 3/4 cup diced tomatoes, 2 tbsp chopped fresh cilantro and 1 tsp minced serrano chili pepper. Stir in lime juice, salt and pepper.
• To rehydrate dried chili peppers, remove seeds and soak peppers in boiling water for 15 to 30 minutes or until softened.
• Alternatively, serve shrimp as an appetizer with warm tortillas for dipping in the pan sauce.
• Substitute lemon for lime wedges if desired.