Whenever I am far away from Texas, I always crave a taste of home. Whether I'm gone for a day or a week, I can never go too long without Mexican food. It's like my life blood. Tonight, the solution was clear--shrimp tacos with a tomatillo avocado salsa.
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, salt, lime juice and olive oil. Blend until smooth, transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning with additional lime juice or salt.
Heat a skillet on medium-high heat. Mix the olive oil, salt and shrimp in a bowl and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Lightly moisten the tortillas with a small amount of water on both sides. Heat the tortillas one at a time in a skillet over medium heat until warm. Once the tortillas are warm, serve each taco with 3-4 shrimp, chopped onion, cilantro, shredded cabbage and a healthy drizzle of tomatillo avocado salsa. Serves 4-6.