Chipotle Shrimp Taco with Avocado Salsa Verde

Put the onion, jalapeno, and garlic in a food processor and finely chop.

Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.

Transfer to a bowl and stir in the cilantro.

Heat a stovetop 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.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.

Serve 2 tacos per person, with a lime wedge on the side.