Chipotle Shrimp Tacos

2 teaspoons chili powder

1 teaspoon sugar

½ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon ground chipotle chili powder

32 peeled and deveined large shrimp (about 1 ½ pounds)

1 teaspoon olive oil

8 (6-inch) white corn tortillas

2 cups shredded ice berg lettuce (or leafy green of choice)

1 ripe avocado, peeled and cut into 16 slices

¾ cup salsa verde

Combine first five ingredients in a large bowl; add shrimp, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 ½ minutes on each side or until done. Remove from heat. Heat tortillas in microwave (according to package directions) or on skillet. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top eat tortilla with ¼ cup lettuce, 2 avocado slices, and 1 ½ tablespoons salsa.

Yield: 4 servings (2 filled tacos)