Shrimp Taco with Avocado Salsa Verde

• 1 small onions quartered
• 1 each jalapeno pepper quartered, seeds optional
• 1 clove garlic smashed
• 8 ounces tomatillos husked, rinsed, and coarsely chopped, about 4 medium
• 1/2 each avocados peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup cilantro coarsely chopped
• 1 tablespoon olive oil
• 1 teaspoon chili powder blended
• 1 teaspoon kosher salt
• 1 pound shrimp medium,about 20, peeled and deveined
• 8 each corn tortillas (6-inch)
• 8 each cilantro sprigs, for garnish
• 2 each 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 stovetop 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.
9. (Alternatively, wrap in a damp paper towel and heat in a microwave.)
10. Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
11. Serve 2 tacos per person, with a lime wedge on the side.

onions, jalapeno pepper, garlic smashed, avocados, kosher salt, cilantro, olive oil, chili powder blended, kosher salt, shrimp, corn tortillas, cilantro sprigs

Taken from recipeland.com/recipe/v/shrimp-taco-avocado-salsa-verde-49469 (may not work)