Spicy Shrimp Tacos

• Shrimp:
• 1 teaspoon chili powder
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon kosher salt
• 3 garlic cloves, minced
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon olive oil
• Salsa:
• 1/2 pound tomatillos, coarsely chopped
• 1/4 cup chopped onion
• 1/4 cup fat-free sour cream
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons cider vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1/8 teaspoon kosher salt
• 1 avocado, peeled
• 1 serrano chile, seeded and chopped
• 8 (6-inch) corn tortillas

1. To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes or until done.
2. To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.

shrimp, chili powder, ground red pepper, kosher salt, garlic, shrimp, olive oil, salsa, onion, sour cream, fresh cilantro, cider vinegar, lime juice, sugar, kosher salt, avocado, serrano chile, corn tortillas

Taken from www.epicurious.com/recipes/member/views/spicy-shrimp-tacos-1273389 (may not work)