Shrimp Tacos with Grilled Poblano Salsa

INGREDIENTS

For the salsa:

ear corn, husked

scallions, white and light green parts only (about 5 inches)

poblano chile

1 cup

cherry tomatoes, halved

large (or 2 small) haas avocado

small bunch cilantro, minced

Juice of two small limes

1 clove

garlic, minced

1/2 tsp

salt

1 tbsp

olive oil

For the tacos:

1 lb

shrimp

Corn or whole wheat tortillas