4 medium tomatillos, (about 8 oz) husked, rinsed and coarsely chopped
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
Shrimp- 1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pount medium shrimp (about 20) peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Instructions
Put onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfter to a bowl and stir in the cilantro.
Heat 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 pilable, about 20 seconds per side. Spoon sauce on tortilla, then top with about 2 to 3 shrimp and a sprig of cilantro. Serve with lime wedge
Originally Submitted
9/7/2011
0 Out of 5 from
0 reviews
You can add this Chipotle Shrimp Taco w/ Avocado Salsa Verde recipe to your own private DesktopCookbook.
