Phenomenal Phoods

Shrimp Tacos with Avocado Salsa

Ingredients:

• Avocado Salsa
• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 clove garlic, minced
• Juice of 1 lime
• 4 medium tomatillos (about 8 oz) husked, rinsed, and coarsely chopped (I used a can of crushed tomatillos, and it worked but was pretty liquid)
• 1 avocado, cut into chunks
• 1 teaspoon salt
• 1/4 cup cilantro leaves, chopped
• Shrimp Tacos
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• Juice of 1 lime
• 1 clove garlic, minced
• 1 lb medium shrimp, peeled and deveined
• 8 corn tortillas (I might try flour tortillas next time because I don't really care for corn tortillas)
• Cilantro and lime for garnish

Instructions:

1. Avocado Salsa:
2. Put the onion, jalapeno, garlic, and lime juice into 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. Serve with the tacos.
3. Shrimp Tacos:
4. Heat a grill pan over medium-high heat. Mix the olive oil, chili powder, salt, lime juice, and garlic in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes per side.
5. Warm up the tortillas on the grill or in the microwave. Spoon salsa onto each tortilla and top with shrimp. Garnish with some cilantro and a lime wedge to serve.