If using fresh avocado, starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin. Chop and set aside.

Coat the bottom of a skillet with oil.

Place over medium heat.

When oil is hot, cook shrimp until just starting to turn pink. Do not overcook.

Add water and hot sauce to shrimp. Cook, stirring, for a few minutes until water evaporates.

Add chopped tomato and onion.

Squeeze lemon and/or lime juice into skillet.

Remove skillet from heat once shrimp are firm.

Place tortillas in another skillet over medium heat. Cook for 20 seconds or so on each side until softened.

Place tortillas on a plate. Top with chopped cilantro and avocado. Add shrimp mixture.

Serve warm.