For 2 servings

Avocado Salsa
¼ of red onion, finely chopped
1 jalapeno, seeded and chopped
1 garlic clove, minced
1 medium tomato, seeded and chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1/4 teaspoon kosher salt
2 tablespoons loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon lime juice

Shrimp
1 tablespoon olive oil
1/2 teaspoon chipotle or blended chili powder
2 tablespoons jarred salsa
1/2 pound larg3 shrimp (about 8) peeled and deveined
4 -6-inch tortillas, heated
1 lime, cut into wedges
Shredded lettuce

Chipotle Lime Sour Cream
¼ cup sour cream
1 teaspoon lime juice
14 teaspoon salt
¼ teaspoon chipotle powder

Directions

Combine the salsa ingredients in a medium-serving bowl. Cover and refrigerate until serving time.

Mix the sour cream sauce ingredients together and refrigerate until serving.
Season the shrimp with chipotle powder and salsa. Cook in the oil in a medium skillet just until pink.

Serve in heated tortillas of your choice. With the Avocado Salsa, cheese, and shredded lettuce.

Posted by Jovina Coughlin in Avocado, Fish, onion, Salsa, shrimp, Tacos, tomatoes, Tortillas