Seafood Sauté with Black-Eyed Pea Salsa | Publix Super Markets

Ingredients

• 1 Hass avocado, coarsely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 (15.8-oz) can black-eyed peas, drained
• 1 (11-oz) can mexi-corn, drained
• 2 links cured chorizo (3 oz)
• 8–10 oz fish fillets (such as tilapia, swai, or orange roughy), thawed
• 1 tablespoon canola oil
• 1/2 cup half & half
• 1/2 cup chipotle (or fajita) cooking sauce
• 1/2 cup sour cream
• 8 oz large peeled/deveined shrimp, tails removed