"For easy, but flavorful stove-top shrimp tacos...."
INGREDIENTS
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1 teaspoon dried chipotle powder
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1 1/4 teaspoons mild chili powder
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1 teaspoon sugar
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1 teaspoon kosher salt (to taste)
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1/2 teaspoon ground cumin
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1 1/2 lbs large raw shrimp, peeled and deveined (about 32 each)
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1 tablespoon olive oil
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8 (6 inch) white corn tortillas
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2 cups shredded iceberg lettuce
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2 Hass avocadoes, peeled and cut into 16 slices
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3/4 cup salsa verde
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lime wedge (optional)