Recipe Database
Chipotle Shrimp Taco with Avocado Salsa Verde
Chipotle Shrimp Taco with Avocado Salsa Verde
Ingredients
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
½ avocado, peeled, seeded, and cut in to chunks
1 ¼ teaspoons kosher salt
¼ 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 pound medium shrimp, (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro, for garnish
2 limes, cut into wedges

Instructions
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 med-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 ½ 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 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.

Notes
Recipes from Young Chefs Academy Couples Night Out