StarInfiniteFood

Preheat the oven to 425. Place 2 large sheet pans in the oven while it preheats.

While the oven preheats, make the shrimp. Heat a sauté pan over medium-high, add the butter and the shrimp. Season with the salt and pepper, and cook for about 1 1/2 minutes on each side. Reduce the heat to medium-low then add Patak’s Butter Chicken sauce. Allow the shrimp to simmer for about 5-7 minutes. Remove from the heat. 

Make the crema. Add the avocado, cilantro, lime juice, garlic, Greek yogurt, salt and pepper to a food processor. Process until smooth and set aside.

Remove the sheet pans from the oven, then add about 1 tablespoon of olive oil to each sheet pan, brush it to spread it out. You will need to use multiple sheet pans or make the tacos in batches. Add the tortillas, brushing the tortillas with the oil on both sides. Add roughly 1/3 cup cheese to the tortillas and place in the oven for 5 minutes, until the cheese is melted. 

Remove the tacos from the oven, then add a couple spoonfuls of the saucy shrimp to each tortilla. Gently fold each tortilla over and press down. Bake them for another 5 minutes on both sides, to get them crisp. 

Drizzle the tacos with some of the remaining sauce, then serve them with the crema and top with cilantro .