Chipotle Shrimp Tacos

• 1 pound raw medium shrimp - peeled & deveined
• 1 small can chipotle peppers in adobo sauce, mince or discard chiles
• pinch of cayenne pepper (optional)
  
• Juice of 2 limes
• 2 Tablespoons flour
• Salt to taste
• 12 white corn tortillas

Directions:

1. Marinate shrimp in the sauce from can of chiptles in adobo, pinch of cayenne pepper (if you like it spicy), lime juice and flour for at least 30 minutes
2. Wrap the tortillas in foil and heat in 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes
3. Preheat a skillet on high, add shrimp, cook 3-4 minutes or until shrimp are done.
4. Divide the shrimp evenly among the torillas. Top with the Sour Cream Sauce, Avocado Tomatillo Salsa and a spritz of lime. Extra avocado and cilantro optional.
   

Sour Cream Sauce

• 1/2 cup cour cream
• 3 Tablespoons mayonnaise
• 3 Tablespoons milk
• 1/2 teaspoon ground cumin

Whisk together the sour cream, mayonnaise, milk and cumin. Set aside

Avocado Tomatillo Salsa

• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
  
• 4 medium tomatillos (about 8 ounces9 husked, rinsed, and coarsely chopped
• 1 Hass avocado, peeled, seeded and cut into chunks
• 1 1/4 teaspoons Kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Put the onion, jalapeno, and garlic in a food processor and chop fine. Add the tomatillos, avocado and salt and pulse until pulse until chopped but still chunky. Transfer to a bowl and stir in cilantro. Set aside.