Chipotle Shrimp Tacos

Ingredients

• 1  avocado ripe peeled cut into 16 slices
• 2 teaspoons chili powder 
• 0.3 teaspoon ground chipotle chile powder 
• 0.5 teaspoon ground cumin 
• 2 cups iceberg lettuce shredded
• 1 teaspoon olive oil 
• 0.8 cup salsa verde 
• 0.5 teaspoon salt 
• 1.5 pounds shrimp deveined peeled
• 1 teaspoon sugar 
• 8 6-inch corn tortillas white ()

Equipment

• bowl
• frying pan
• microwave

Directions

1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done.
4. Remove from heat.
5. Heat tortillas in microwave according to package directions.
6. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
7. Beer note: An orange peelinfused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. Jeffery Lindenmuth