Ingredients

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil

1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic
in 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.

Heat a stovetop 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 the shrimp until
translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side.
(Alternatively, 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, with a lime wedge on the side.

Copyright 2005 Television Food Network, G.P. All rights reserved.