Chipotle Shrimp Tacos Name: Evangelina Navarro Base: Mac Dill AFB Recipe: 2 teaspoons chili powder 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground chipotle chile powder 32 peeled and deveined large shrimp (about 1 1/2 pounds) teaspoon olive oil 8 (6-inch) white corn tortillas 2 cups shredded iceberg lettuce 1 ripe avocado, peeled and cut into 16 slices 3/4 cup salsa verde. 1 combine first 5 ingredients in a large bowl; add shrimp, tossing to coat. 2 Heat oil in a larch nonstick skillet over medium- high heat. add shrimp mixture to pan; cook 1 1/2 miuntes on each side or until done. Remove from heat. 3 Heat tortillas in microwave according to package directions, Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortia. Top each tortilla with 1/4 cup lettuce, 2 avocado slices and 1 1/2 tablespoons salsa. 4 servings