Chipotle Shrimp Tacos With Avocado Salsa Verde

Spicy char-grilled shrimp nestled in corn tortillas with a green tomatillo & avocado salsa. From food t.v.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Avocado Salsa

• 1  small onion, quartered
• 1  jalapeno, quartered, seeds (optional)
• 1  garlic clove, smashed
• 4  medium  tomatillos (about 8 ounces)
• 1⁄2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1⁄4 teaspoons kosher salt
• 1⁄4 cup  loosely packed fresh cilantro leaves, coarsely chopped

• Shrimp

• 1  tablespoon olive oil
• 1  teaspoon  dried chipotle powder or 1  teaspoon  blended chili powder
• 1  teaspoon kosher salt
• 1  lb medium shrimp, peeled and deveined (about 20)
• 8  corn tortillas
• 8  sprigs fresh cilantro (to garnish)
• 2  limes, cut into wedges

Directions

1. Put the onion, jalapeno, and garlic in a food processor and finely chop.
2. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
3. Transfer to a bowl and stir in the cilantro.
4. Heat a stove top or outdoor grill to medium-high.
5. Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
6. Add the shrimp and toss to coat.
7. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
8. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.).
9. Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
10. Serve 2 tacos per person, with a lime wedge on the side.