Add all of the ingredients for the cilantro sauce to a food processor or blender and blend until combined. In a large zip-lock bag, add 4 chicken breast along with the cilantro marinade. Let the chicken marinate in the refrigerator overnight for best taste. Get the grill ready by spraying with compliant cooking spray. Turn on to 400°F.

Remove the zip-lock bag from the fridge and remove the chicken from the marinade. Get the shrimp ready by adding to a bowl and squeezing juice from half a lime over all 8 shrimp. Sprinkle the shrimp with the Tajin seasoning.

Add the chicken to the grill and cook for 7 minutes on each side. Add the shrimp and cook for 7 minutes turning halfway through. While the chicken and shrimp are cooking, mix the guacamole. Cut the avocados in half and remove the core. Scoop out the flesh with a spoon and add to a mixing bowl. Mash the avocado with a fork. Add the rest of the ingredients and mix together with a fork until combined and creamy.

Remove the chicken and shrimp from the grill. Start assembling by adding a chicken breast to a plate, adding a spoonful of guacamole to each chicken breast and topping with 2 large shrimp. Squeeze fresh lime juice and sprinkle with a little more Tajin and cilantro