Chipotle Shrimp Tacos With Avocado Salsa Verde |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Spicy char-grilled shrimp nestled in corn tortillas with a green tomatillo & avocado salsa. From food t.v. Ingredients:
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 |
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 |
Directions:
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.
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