• In a small bowl, use the back of a fork to mash the avocado until mostly smooth. Stir in the lime juice, garlic, and salt until everything is well combined.
• Warm a dry skillet over medium heat. Once heat, toast tortillas for a minute or two on each side, just until they're lightly browned around the edges and heated through. Stack the tortillas on a plate and cover with clean towel to keep warm.
• Pat the shrimp dry with a paper towel, then toss them is a medium bowl with blackening seasoning until evenly coated.

Stove top

• In a skillet over medium heat, heat a bit of oil. Add the shrimp in a single layer and cook for about 2 minutes per side, just until they're pink and cooked through. You may need cook the shrimp in batches depending on the size of your pan. Remove the skillet from the heat to avoid overcooking.

To Grill

• If your prefer to grill your shrimp, thread the seasoned shrimp onto four metal skewers (about 10-12 inches long). Preheat the grill to medium-high and cook for around 4 minutes total, flipping once halfway through, until the shrimp are cooked through.

To Assemble

• To serve, spread about 1/8th of mashed avocado onto each tortilla. Top with a handful of shredded lettuce, 5 shrimp, a couple of tablespoons of pico de gallo, a sprinkle of fresh cilantro and squeeze of lime juice. Enjoy!