Ingredients
| 12 | ounces shrimp, peeled and deveined |
| 1 | tablespoon canola oil |
| 1 | tablespoon chipotle peppers in adobo sauce, minced |
| 2 | teaspoons grated lime rind |
| 2 | teaspoons fresh lime juice |
| ⅛ | teaspoon kosher salt |
| 1 | (8-ounce) package WHOLLY® Classic Guacamole |
| 8 | corn tortillas, heated |
| Toppings: shredded cabbage, sliced jalapeños, sliced radishes, fresh cilantro leaves, crumbled cotija cheese, fresh lime wedges |
Directions
In medium bowl, combine shrimp and next 5 ingredients. Cover and chill 30 minutes.
Heat oil in large cast-iron skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side or until charred and cooked through.
Divide guacamole evenly among corn tortillas. Place shrimp over guacamole. Top with desired toppings.
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