Avocado Shrimp Tortillas with Blood Orange Cacao Vinaigrette from The Cacao Cookbook - Cooking by th

Ingredients

• 1 medium avocado
• Juice of ½ lime (about 1 tablespoon)
• ½ teaspoon sea salt
• ½ red chili, seeded and finely chopped
• 1 tablespoon olive oil
• 7 ounces raw and peeled jumbo shrimp
• 1 ½ teaspoons cacao nibs
• Juice of 1 blood orange
• 1 teaspoon cacao powder
• ½ teaspoon coconut palm sugar or dark brown sugar
• 2 tablespoons avocado or extra virgin olive oil
• Sea salt
• 6 corn tortillas, warmed
• 1 cup corn kernels, drained
• ½ cup torn cilantro leaves
• 2 cups Asian greens or other greens of choice
• Edible flowers, such as violas (optional)
• Lime juice