These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.
1 avocado, cut into chunks
4 tomatillos, husked and roughly chopped
1 small red onion, roughly chopped
2 small jalapeños, chopped
1 clove garlic, crushed
1 teaspoon salt
⅓ cup cilantro leaves
1 pound medium shrimp
1 tablespoon chili powder
1 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil
8 corn tortillas
Cilantro and limes for garnish
Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside.
Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp.
For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve.
Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.