INGREDIENTS
2 tbsp
olive oil
1 lb
shrimp, peeled and deveined and tails removed
12 2/5 oz
Robert Rothschild Farm Rosemary Citrus & Pepper Sauce
8
flour tortillas
8 1/2 oz
fresh cole slaw mix
1
red pepper, cut into strips
1
yellow pepper, cut into strips
1
avocado, sliced