Shrimp Tacos With Avocado Tomatillo Salsa - cooking recipe

Ingredients

Avocado Tomatillo Salsa:
1 avocado - peeled, pitted and diced
1/2 white onion, chopped
4 fresh tomatillos, husks removed
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 1/2 teaspoons salt
Tacos:
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon olive oil
12 (6 inch) corn tortillas
1 cup shredded cabbage
2 limes

Preparation

Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.