Chipotle Shrimp Taco with Avocado Salsa Verde

recipe from Food Network

Avocado Salsa

1/2 red onion, fine dice 

1 jalapeno, fine dice, seeds optional

1 garlic clove, smashed

1 medium tomatillos husked, rinsed, and coarsely chopped

2 avocado, peeled, seeded, and cut into chunks

1 1/4 teaspoons kosher salt

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped (or dried cilantro

Put everything in a bowl and gently mix it.  If storing leftovers, make sure to cover tightly with saran wrap (so wrap lays on top of guacamole) so the avacado doesn't brown.
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Shrimp

olive oil

chipotle or blended chili powder (enough to coat shrimp well)

1 teaspoon kosher salt (not needed if there's already salt in chipotle powder)

1 pound medium shrimp (about 20), peeled and deveined

8 flour tortillas

8 sprigs cilantro for garnish

2 limes, cut into wedges

Sprinkle a decent amount of spice on the shrimp (not so you can't see the shrimp under spice but well enough). Heat a pan over medium high heat. Coat bottom of pan with olive oil.  Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.


Heat tortillas in oven under a medium broiler until warm. (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.