Spicy Shrimp Tacos with Tomatillo Salsa

Ingredients

• 1  avocado peeled
• 1 teaspoon chili powder 
• 2 tablespoons cider vinegar 
• 8 6-inch corn tortillas ()
• 2 tablespoons cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.5 teaspoon ground pepper red
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 1 teaspoon olive oil 
• 0.3 cup onion chopped
• 1  serrano chile seeded chopped
• 1 pound shrimp deveined peeled
• 0.3 cup cup heavy whipping cream fat-free sour
• 1 teaspoon sugar 
• 0.5 pound tomatillos coarsely chopped

Equipment

• food processor
• bowl
• frying pan

Directions

1. To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add shrimp; saut 4 minutes or until done.
4. To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.