Chipotle Shrimp Taco with Avocado Salsa Verde

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I was not a big fan of the salsa verde--it was too bland not counting the kick from the jalapeno. The shrimp wasn't very flavorful either. This was just an ok recipe that I will not bother on making again.

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I've been preparing unhealthy tacos for years. Loaded with cheese and sour cream, I always felt guilty after eating about two. This recipe has introduced me to a lighter, fresher, and more flavorful taco. I love it!

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After reading the previous reviews, I added the lime juice and used only 1/2 of the onion plus the whole avacado (why waste 1/2 of one... and pulsed all together, I have now made the salsa part of this recipe several times! If necessary to give the salsa extra 'zing', instead of adding more jalapeno or serrano pepper, I add a few dashes of chili lime hot sauce.The shrimp tacos would have been easier to just saute until browned/warmed instead of grilling (a little hard, even on skewers on stove-top grill. With the Mexican population in my area, tomatillos are readily available, so no more PACE for us, just chips via the truckload, please!

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The flavors are so fresh and wonderful. Everything really does make a perfect combination of YUM. I used wheat tortillas instead and I didn't have a food processor handy so I just spent Foreverrrr chopping up the ingredients for the salsa--but it was well worth it.

You won't regret making this!

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I love this recipe..I now make it about once a week. I do add more avacado to the Salsa and a splash of lime.
Didn't have any chipolte peppers so I used Mrs. Dash lime and chipolte on the shrimp w/more lime. I topped them w/sour cream and oh my!

Thanks for the recipe.

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I made this tonight for dinner and it was a hit with all of the family! I added shredded cabbage on top of the taco's, lime in the verde's salsa and cumin in the shrimp marinade. It was delicious and a great mix of favors

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This is a favourite recipe, and I've been making it twice a week. It's very easy and perfect for the summer. I have been blending 1/2 an avocado and the cilantro to make a smooth salsa, then chopping the remaining avocado to garnish the taco. I also wouldn't use a white onion, as it's quite bitter and could ruin the salsa. I only use half a red onion. I also like to add tomato as a garnish, with cilantro, to give it a bit more bulk.
I would also recommend not using a full tablespoon of olive oil if you want spicier shrimp. Only use enough to lightly coat the shrimp, and the seasoning will really stick to the shrimp and make them very spicy. Otherwise, the oil causes the spice to run off the shrimp when you grill them.
The salsa is wonderful on its own, and I make it for parties often. It's always a hit, because it's a mix between a guacamole and salsa verde.

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This was yummy. Still missing something but not sure what it is. I will definitely make a variant again. Maybe a chunkier salsa.

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This was SO GOOD! The only thing I did differently was to use a whole avocado and to substitute 1.5 chopped chipotle in adobe chiles (seeded instead of the powdered stuff. Absolutely delicious and ridiculously easy. I even used leftover cooked shrimp from a shrimp platter and grilled it for about 1 minute just to barely reheat and it was perfect. You could easily cut the tomatillo-avocado sauce in half, though.

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This recipe is awesome! I used only 1/4 onion because I forgot to put it in at the beginning. So refreshing. A keeper recipe