Chipotle Shrimp Tacos with Avocado Salsa Verde

Filed under Mexican Seafood

Servings: 4

Ingredients

  • 1 Onion, small, quartered
  • 1 Jalapeno, quartered, seeds optional
  • 1 clove Garlic, smashed
  • 4 Tomatillo, medium (about 8 ounces), husked, rinsed and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded and cut into chunks
  • 1 1/4 tsp Kosher salt, for the salsa
  • 1/4 cup Cilantro, fresh leaves, loosely packed, coarsely chopped
  • 1 tbsp Olive oil
  • 1 tsp Chipotle chili powder, or blended chili powder
  • 1 tsp Kosher salt, for the shrimp
  • 1 lb Shrimp, medium (about 20), peeled and deveined
  • 8 Corn tortilla
  • 8 sprig Cilantro, for garnish
  • 2 Lime, cut into wedges

Directions

  1. Finely chop the onion, jalapeno and garlic in a food processor. Add the tomatillos, avocado and salt and pulse until chopped but still chunky. Stir in the cilantro.
  2. Heat a stovetop or outdoor grill to medium-high. Toss the shrimp with the oil, chili powder and salt and grill until translucent, 1 1/2 to 2 minutes per side.
  3. Grill the tortillas until slightly charred and pliable, about 20 seconds per side (or wrap in a damp paper towel and microwave).
  4. Spoon salsa on each tortilla and top with 2 or 3 shrimp and a cilantro sprig. Serve 2 tacos per person with a lime wedge.