In honor of the weather being extremely warm and nice in the city today, I wanted a light and fresh dinner. So I decided to make some shrimp tacos with a fresh avocado salsa.
1 small yellow onion, cut into chunks
1 jalapeno, quartered (optional – keep the seeds for added heat)
2 garlic cloves, peeled and smashed
1 avocado, peeled and cut into chunks
1 1/4 tsp kosher salt
1/4 cup fresh cilantro leaves, coarsely chopped
1 tbsp extra virgin olive oil
1 tsp chipotle chili powder
1 tsp kosher salt
1 pound medium shrimp, rinsed in cold water, pat dry, peeled and deveined
8 corn tortillas
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add in the avocado and salt and pulse a few times until chopped. I prefer my salsa chunky. Transfer to a glass bowl and stir in the cilantro, set aside.
Heat an indoor (or outdoor) grill to medium-high. Mix the olive oil, chipotle chili powder and salt in a large bowl. Add the shrimp and toss well to coat. Grill the shrimp until translucent, about 1.5 to 2 minutes on each side.
To assemble the tacos, grill tortillas, until slightly charred, about 20 seconds per side. Spoon avocado salsa on the tortilla, then top with shrimp. Serve with a lime wedge on the side.