Chipotle Shrimp Taco with Avocado Salsa Verde

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Love the recipe, we also use the salsa on fish tacos and sometimes substitue fish for the shrimp. Great recipe!

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I had neither cilantro nor tomotillos in the kitchen, so I skipped the former and substituted tomatoes for the latter. The tomatoes gave a nice color contrast in the salsa. I grilled the shrimp, then added a little yellow rice to the mix and put in all in a whole wheat tortillia. I'll improvise on this one again and again.

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AMAZING and so simple. I added garlic to the shrimp before they cooked and lime as I pulled them off the grill. finger lickin good.

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The recipe was amazing and very easy to make. I found it today and made it. I used the magic bullet to make the salsa verde and it wasn't chucky like the recipe said but it was still tasty. I can't wait to make it again.

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So salty that I couldn't eat it. Cut down on the salt and I'm sure it would be delicious.

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I never received so many compliments on a dish before... make PLENTY. It will all go. I did a little tweaking..
-Used two avocados and also added fresh squeezed lime juice to it. I used tomatoes instead of tomatillos
-You HAVE to use the chipolte chili powder.. the flavor is awesome. McCormick makes it.
-Used flour tortilla- grilled-instead of corn. I think they taste better.

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The only advice I have is make alot!! Everyone loved this dish. Perfect on a hot summer evening. I also made a cilantro lime sour cream which was just an added treat!

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So good! I made it weeks ago and I'm still thinking about it. I chopped the salsa verde a little more then shown in the picture. I used the left over on chips the next day. Will make again!

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Yummy! I used 1 1/2 avocados, garlic salt, and put the cilantro in the blender with the other salsa ingredients. Will definitely make again!!

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This is a perfect, fast recipe.......tasty and healthy. I even used frozen precooked shrimp (because I had some I wanted to get rid of and it still came out great. Can't wait to try it with fresh local West Coast spot prawns.