Chipotle Shrimp Tacos With Avocado Salsa Verde

• 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

1. Put the onion, jalapeno, and garlic in a food processor and finely chop.
2. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
3. Transfer to a bowl and stir in the cilantro.
4. Heat a stove top or outdoor grill to medium-high.
5. Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
6. Add the shrimp and toss to coat.
7. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
8. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.).
9. Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
10. Serve 2 tacos per person, with a lime wedge on the side.

avocado salsa, onion, garlic, avocado, kosher salt, cilantro, shrimp, olive oil, chipotle powder, kosher salt, shrimp, corn tortillas, cilantro

Taken from www.food.com/recipe/chipotle-shrimp-tacos-with-avocado-salsa-verde-191314 (may not work)