1small onion, quartered, or 1/2 sweet onion, 1/2 red onion
1garlic clove, minced
4medium tomatillos, (about 8 ouncehusked, rinsed
1Hass avocado
1/2cuploosely packed fresh cilantro leaves
1teaspoonskosher salt
juice from one lime or about 2-3 tablespoons lime juice
Shrimp:
1tablespoonolive oil
1teaspoonchipotle or blended chili powder
1/2teaspoonkosher salt
1poundmedium shrimp, about 20, peeled and deveined
12small yellow or white corn tortillas
2limes, cut into wedges
Instructions
Chop all of the salsa ingredients, season with salt. Juice the lime and pour the juice onto the chopped vegetables, set aside.Heat a stove top 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. Do not over cook, or the shrimp will become tough.Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Top each tortilla with about 3 shrimp and some avocado salsa. Serve with a lime wedge on the side.
Notes
-If you don't have the time, or don't have a bbq grill, you may saute the shrimp over medium high heat in a frying pan. Lightly grease the pan or use a non stick pan.