Chipotle Shrimp Tacos With Avocado Salsa Verde - cooking recipe

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

Preparation

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 stove top 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 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, 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 and a sprig of cilantro.
Serve 2 tacos per person, with a lime wedge on the side.