Chipotle Shrimp Taco with Avocado Salsa Verde
Shrimp Tacos with Avocado Salsa Verde
- 1 batch avocado salsa verde (recipe follows)
- 1 lb. medium shrimp (peeled and deveined)
- 1 Tbsp. olive oil
- 1 tsp. chipotle chili powder*
- Lettuce leaves (“taco shell”)
- Cilantro and lime wedges for serving
Avocado Salsa Verde
- 1 small onion (quartered)
- 1 jalapeño (quartered)
- 1 clove garlic
- 4 medium tomatillos (8 oz., peeled and cut in half)
- 1/2 Hass avocado (cut into pieces)
- 2 Tbsp. cilantro
- Juice of 1 lime
- Toss the shrimp in a bowl along with the olive oil, chili powder, and salt to taste. Grill
- *I didn’t have chipotle chili powder so I used a combination of a little chili powder, a little cumin, a little cayenne. Grill or pan-fry the shrimp until translucent, about 1.5 minutes per side.
- Spoon salsa verde over the lettuce leaves and top with shrimp and cilantro. Serve with lime wedges.
Avocado Salsa Verde
- Heat a cast iron skillet over medium heat. Place the onion, jalapeno, garlic, and tomatillos in the pan. Cook for about 2-3 minutes or until nicely browned on the bottom, then flip and continue to cook until tender, a few more minutes. Alternatively, place everything on a broiler safe pan and broil until slightly charred and soft, or grill. Place everything into a food processor or blender. Add the avocado, cilantro, lime juice, and salt and pepper to taste.
Adapted from Food Network