Chipotle Shrimp Taco with Avocado Salsa Verde

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This recipe is delicious as is, but the spiciness can be increased or decreased by the quality of the chipotle powder used, as well as the ripeness of the jalapenos. Adding a small amout of sourcream to the salsa will also tone down the heat. My daughter likes flour tortillas over corn, so try warming a few of those up as well. Excellent as appetizers before a mexican meal.*****

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This dish was way too spicy for my husband and I, and he is someone who enjoys spicy foods. Not sure if it was the tomatillos, or what, as we cut down the spice used while cooking the shrimp. Neither of us could eat a second taco-just too spicy!

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My Family raved about this and fought over the last bits. I did use packaged light taco shells. Be sure your avocado is nice and ripe for the salsa to be creamier. Next time I might serve lettuce and fresh tomatoes as added garnishes.

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The recipe was very good, however the onion in the salsa verde turned out pretty strong. I would suggest either using purple onion, or sauteeing/cooking the onion before adding directly to salsa. Chipotle gave shrimp an excellent flavor that was surprisingly not TOO spicy.

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This is such a great recipe! I make the guacamole all the time for dipping. I altered it a bit by not adding the tomatillos and adding about 3-4 tbsp of lime juice. I also use 2 avocados. SO GOOD! The shrimp are also amazing! I serve the tacos with shredded lettuce, green chiles, and the guac and they are a huge hit! This is pretty healthy too! My husband says he is no longer interested in beeef/chicken tacos! Make this--you'll love it!

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Here in So Cal, we have been eating up the best fish tacos and shrimp tacos for decades at our local restaurants. This recipe IMHO is worthy. The only addition I made was to finely shred some green cabage to top off the tacos (adds some texture and brings out the other flavors.