In a bowl, mash avocado with yogurt. Add Cholula® and lime juice. Whisk well to combine. Hold refrigerated for service.
Cucumber Pineapple Salsa
In a bowl, combine cucumber, pineapple, and jalapeno. Hold refrigerated for service.
Set grill to medium. For each serving, lightly oil grill and sear 4 shrimp on both sides until pink and cooked through. As shrimp cooks brush each with 1/2 teaspoon (2 ml) Cholula.
Grill 2 tortillas on each side until lightly charred. Remove and place in taco holders.
Place a 1/4 cup (60 ml) of cabbage and 3 tablespoons (45 ml) salsa in each taco shell. Top each with 4 shrimp and drizzle each taco with 1/2 tablespoon (7 ml) crema. Garnish each with 1/2 teaspoon (2 ml) cilantro and 1/2 tablespoon (2 ml) crumbled queso. Serve immediately.