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Reviewed Chipotle Shrimp Taco with Avocado Salsa Verde

Aug 7, 2012 in Food Network Community Toolbox on

I had neither cilantro nor tomotillos in the kitchen, so I skipped the former and substituted tomatoes for the latter. The tomatoes gave a nice color contrast in the salsa. I grilled the shrimp, then added a little yellow rice to the mix and put in all in a whole wheat tortillia. I'll improvise on this one again and again."

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