Ingredients

The following ingredients have 4 Servings
  • 1 small onion (quartered, or 1/2 sweet onion, 1/2 red onion)
  • 1 garlic clove (minced)
  • 4 medium tomatillos ((about 8 ouncehusked, rinsed)
  • 1 Hass avocado
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1 teaspoons kosher salt
  • juice from one lime or about 2-3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1/2 teaspoon kosher salt
  • 1 pound medium shrimp (about 20, peeled and deveined)
  • 12 small yellow or white corn tortillas
  • 2 limes (cut into wedges)

Instruction

  • Chop all of the salsa ingredients, season with salt. Juice the lime and pour the juice onto the chopped vegetables, set aside.Heat a stove top 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. Do not over cook, or the shrimp will become tough.Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Top each tortilla with about 3 shrimp and some avocado salsa. Serve with a lime wedge on the side.