Warm corn tortillas on a griddle until soft and pliable. Cover and hold warm for service.
Prepare battered crinkle cut fries according to package instructions. Hold warm.
For each portion; place 3 tortillas on a serving plate. Spread 1/2 oz. avocado down the center of each tortilla. Top with 1 oz. fries, 1/2 oz. pico de gallo and 1/2 tsp. queso fresco.
