Ingredients:
1 small onion, quartered
1 jalepeno, quaretered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, husked, rinsed, coarsely chopped
1/2 Hass avacado, peeled, seeded, and cut into chunks
1 1/4 Teaspoon(s) kosher salt
1/4 Cup(s) packed fresh cilantro leaves coarsely chopped
1 Tablespoon(s) olive oil
1 Teaspoon(s) chipotle or blended chili powder
1 Teaspoon(s) kosher salt
1 Pound(s) medium shrimp peeled and deveined
8 tortillas
8 sprigs cilantro for garnish
2 limes cut into wedges |
Directions:
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the avacado, tomatillos, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively wrap in a damp paper towel and microwave). Spoon sauce on the tortilla, then top with about 2-3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side. |
