½ small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, husked, rinsed, and coarsely chopped
½ Hass avocado, peeled, seeded, and cut into chinks
1¼ tsp kosher salt
¼ cup loosely packed fresh cilantro leaves, coarsely chopped
Combine the onion, jalapeno, and garlic in a food processor and chop. Add the tomatillos, avocado,
and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
1 Tbsp olive oil
1 tsp chipotle or blended chili powder
1 tsp kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges (optional)
Heat a stove top pan 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 or sauté the shrimp until translucent, about 1½ to 2 minutes on each side.
Grill corn tortillas or fry in oil. Spoon sauce on the tortilla then top with 2 to3 shrimp and a sprig of cilantro. Serve 2 tacos per person. Include a lime wedge on the side, if desired. Serves 4.