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Serves:
4
Difficulty:
 
Preperation:
About 10 easy minutes
Special Equipment:
Food Processor
Ingredients:
 1
sm.
Onion, quartered
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1
Jalapeno, quartered (seeds optional)
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1
Garlic Clove, crushed
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4
med.
Tomatillos (about 8 oz.) husked, rinsed and coarsely chopped
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1/2
Avacado, peeled and cut into chunks
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1-1/4
tsp.
Salt
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1/4
c.
Cilantro Leaves, loosely packed, chopped
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1
Tbsp.
Olive Oil
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1
tsp.
Chipolte
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1
lb.
Medium Shrimp (about 20), peeled and deveined
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8
Corn Tortillas
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8
Sprigs
Cilantro, for garnish
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2
Limes, cut into wedges
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Alternative Ingredients:
Directions:
1. In a food processor, add onion, jalapeno, and garlic; finely chop. Add the tomatillos, avocado, and salt; pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. Set aside.
2. Set stovetop or outdoor grill to medium-high.
3. Mix olive oil, chipotle, 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. Note: Do not overcook. Set aside.
4. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Or wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person; garnish with a wedge of lime.
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0 Items
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