Shrimp Tacos with Tomatillo-Sunflower Salsa Verde | Sue's Health Food

Ingredients

• 1 1 ⁄ 4 lb medium shrimp* (30 to 35 count), peeled and deveined**
• 1 ⁄ 4 cup Tomatillo-Sunflower Salsa Verde , plus 2 to 4 Tbsp per taco for serving
• 8 (8 to 10 inch) flour tortillas, warmed
• 2 avocados, pitted and thinly sliced
• 4 scallions (include both white and green parts), thinly sliced, or 1 ⁄ 2 small sweet onion, diced
• 4 medium tomatoes, diced
• 2 cups shredded lettuce