Chipotle Shrimp Tacos With Avocado Salsa Verde

• Avocado Salsa
• small onion, quartered↗1
• jalapeno, quartered, seeds (optional)↗1
• garlic clove, smashed↗1
• medium tomatillos (about 8 ounces)4
• Hass avocado, peeled, seeded, and cut into chunks↗1⁄2
• kosher salt↗1 1⁄4 teaspoons
• cup loosely packed fresh cilantro leaves, coarsely chopped1⁄4 cup
• Shrimp↗
• olive oil↗1 tablespoon
• dried chipotle powder or 1 teaspoon blended chili powder↗1 teaspoon
• kosher salt↗1 teaspoon
• lb medium shrimp, peeled and deveined (about 20)↗1 lb
• corn tortillas↗8
• sprigs fresh cilantro (to garnish)↗8
• limes, cut into wedges↗2

Step-by-step instructions

1. 1

   Put the onion, jalapeno, and garlic in a food processor and finely chop.

2. 2

   Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.

3. 3

   Transfer to a bowl and stir in the cilantro.

4. 4

   Heat a stove top or outdoor grill to medium-high.

5. 5

   Mix the olive oil, chipotle or chili powder, and salt in a large bowl.

6. 6

   Add the shrimp and toss to coat.

7. 7

   Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

8. 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. 9

   Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.

10. 10

    Serve 2 tacos per person, with a lime wedge on the side.