- 1 large
avocado, pitted, peeled and diced
- 1 (10 oz) can
diced tomatoes and green chilies, drained
- 1/2 cup
whole kernel corn
- 1/4 cup
chopped red onion
- 1/4 teaspoon
- 1 pound
large shrimp with tail, peeled and deveined, thaws if frozen
- 1 tablespoon
- 1/2 teaspoon
- 8 (6 inch)
white corn tortillas, warmed
- Spray cold grate of gas grill with grilling spray. Preheat grill to medium heat. Meanwhile, toss together avocado, drained tomatoes, corn, onion and salt in medium bowl; set aside.
- Remove tails from shrimp; toss with oil and chili powder in large bowl. Thread shrimp evenly onto metal skewers; grill 2 to 3 minutes on each side or just until shrimp turn pink.
- Divide shrimp evenly between tortillas. Top each with about 1/4 cup avocado mixture. Serve immediately.