Spicy Shrimp Tacos with Tomatillo Salsa

1 tsp. chili powder
1/2 tsp. red pepper
1/4 tsp. kosher salt
3 garlic cloves, minced
1 lb. medium shrimp, peeled and deveined
1 tsp. olive oil

Salsa:
1/2 lb. tomatillos, coarsely chopped
1/4 cup chopped onion
1/4 cup sour cream
2 tbsp. chopped fresh cilantro
2 tbsp. cider vinegar
1 tbsp. fresh lime juice
1 tsp. sugar
1/8 tsp. kosher salt
1 avocado, peeled
1 serrano chile, seeded and chopped
8 corn tortillas

To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp;
sauté 4 minutes or until done.

To prepare salsa, place tomatillos and next 9 ingredients in a food processor;
process until smooth. Warm tortillas according to package directions.
Divide shrimp evenly among tortillas. Top each with salsa; fold in half.

4 servings