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Shrimp Tacos with Avocado Salsa Recipe

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This recipe for Shrimp Tacos with Avocado Salsa is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
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-pound medium shrimp (about 20), peeled
and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions:
Directions:
Avocado Salsa:

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.

Shrimp:
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 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 the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.

 

 

 

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