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Chipotle Shrimp Taco with Avocado Salsa Verde
Makes 4 Servings
INGREDIENTS:
Avocado Salsa: 1 small onion, quartered 1 jalapeno, quartered 1 garlic clove, smashed 4 medium tomatillos (about 8 oz), husked, rinsed & coarsely chopped 1/2 avocado, peeled, seeded & cut into chunks 1 1/4 tsp kosher salt 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp: 1 tbsp olive oil 1 tsp chipotle or blended chili powder 1 tsp kosher salt 1 lb medium shrimp (about 20), peeled & deveined 8 whole wheat tortillas 2 limes, cut into wedges
INSTRUCTIONS: Put the onion, jalapeno and garlic in a food processor and finely chop. Add the tomatillos, avocado and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 - 2 minutes on each side.
Grill tortillas, until slightly charred, about 20 seconds per side (alternatively, wrap in a damp paper towel and heat in a microwave). Spoon sauce on the tortilla, then top with about 2 or 3 shrimp. Serve 2 tacos per person, with lime wedge on the side.
HAPPY CINCO DE MAYO THIS WEEK! | 
