1. Preheat oven to 400 degrees F. Spray both sides of tortillas with vegetable spray, then press each into large muffin tins or custard cups. Bake for 10 minutes or until golden. 2. Remove from heat and cool. In a medium bowl, combine chicken, dressing and cocktail sauce. Cover and chill for 20 minutes. Stir in grapefruit, avocado and pecans. To serve, arrange greens in tortilla cups and spoon salad on top.
Enjoy this delicious avocado salad Mexican recipe!