Chipotle Shrimp Tacos with Avocado Salsa Verde


Okay make sure you have your blender ready because this recipe smells SO much like authentic mexico you are gonna want a margarita in your hand when you are done!

I found this recipe online and tried it….it is now a staple especially in the hot weather because it is so clean and crisp and requires very little cooking.

INGREDIENTS

Shrimp:

1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder (I recommend chipotle)
1 teaspoon kosher salt (I cheated and used what I had on hand – pickling salt…but cut it in half)
1 pound of medium shrimp, peeled and deveined
tortillas or hard tacos (I use the ones that stand up on their own…the shrimp fit in the better)
fresh cilantro

Avocado Salsa:

1 small onion, quartered
1 jalapeno, quartered (seeds optional)

Tomatillos
Tomatillos

1 garlic clove, smashed
4 medium tomatillos, husked, rinsed and coarsely chopped (these are those green tomato like veggies that are covered with a skin that resembles chinese┬álanterns – found in the produce section)
1 large avocado, peeled seeded and cut into small chunks
1 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves (coarsely chopped)

DIRECTIONS:

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, 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 or chili 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 heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side OR more if they love them like we do!!! Yum Yum