- Prepare coconut shrimp according to package directions; cool slightly and remove tail shells. Meanwhile, in small bowl, mash together avocado, lime juice, cilantro, and cumin until smooth.
- Set a skillet over medium heat. Toast each tortilla about 30 sec. per side until lightly toasted. Wrap in clean kitchen towel to prevent from drying out.
- Spread a dollop of avocado mixture onto each tortilla; top with coconut shrimp, lettuce, salsa and sour cream.
Add corn kernels or diced cucumber, mango or pineapple to filling.