Prep Time: 30
Cook Time: 0
Yield: 4 servings (2 tacos each)
Avocado Salsa Verde
1 small onion, quartered
1 jalapeno, quartered, seeds optional (keep for more heat)
1 garlic clove, quartered
4 medium tomato, chopped
1 Hass avocado, peeled, seeded, and cut into chunks (2/$3 @ Publix)
1 1/4 t. kosher salt
1/4 c. loosely packed fresh cilantro leaves, coarsely chopped
1 T. olive oil
1 t. Chipotle (found in ethnic food isle) or blended chili powder
1 t. kosher salt
1 lb. medium cooked shrimp (about 20), peeled and deveined ($4.99lb @ Publix)
Corn or flour tortillas
Handful of chopped Cilantro
2 limes, cut into wedges
Put the onion, jalapeno, garlic, and salt in a food processor and finely chop. Pour into medium size bowl. Add the chopped tomato, avocado, and cilantro stir until well mixed.
In a separate bowl add the whole shrimp (without tails) toss with olive oil, Chipotle, and salt. Toss to coat.
Wrap tortillas in a damp paper towel and heat in a microwave, about 60 seconds.
Spoon sauce on the tortilla, then top with about 2 or 3 shrimp, cilantro and freshly squeezed lime juice. ENJOY!!
Recipe from: Food Network Kitchens