Chipotle Shrimp Tacos - cooking recipe

Ingredients

1 teaspoon dried chipotle powder
1 1/4 teaspoons mild chili powder
1 teaspoon sugar
1 teaspoon kosher salt (to taste)
1/2 teaspoon ground cumin
1 1/2 lbs large raw shrimp, peeled and deveined (about 32 each)
1 tablespoon olive oil
8 (6 inch) white corn tortillas
2 cups shredded iceberg lettuce
2 Hass avocadoes, peeled and cut into 16 slices
3/4 cup salsa verde
lime wedge (optional)

Preparation

Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices and 1 1/2 tablespoons salsa verde. Serve with wedges of lime, if desired.