In a bowl, mash avocado with yogurt. Add Cholula® and lime juice. Whisk well to combine. Hold refrigerated for service.
Cucumber Pineapple Salsa
In a bowl, combine cucumber, pineapple, and jalapeno. Hold refrigerated for service.
Set grill to medium. For each serving, lightly oil grill and sear 4 shrimp on both sides until pink and cooked through. As shrimp cooks brush each with 1/2 teaspoon Cholula.
Grill 2 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. Serve immediately.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!