Shrimp Tacos with Avocado Relish and Chipotle Mayo

These Shrimp Tacos with Avocado Relish and Chipotle Mayo aren't just any old tacos. These are the best shrimp tacos you've ever eaten!

Juicy shrimp with a spicy avocado relish, chipotle mayo, refreshing slaw and crispy fried shallots all packed into a charred corn tortilla!

These tacos are are perfect for family meals or parties, they're also a great weeknight meal. You'll likely have a little leftover avocado relish and chipotle mayo which is perfect on sandwiches, wraps and tortilla chips.

Another easy shrimp taco recipe to add to your menu are these camaron tacos! So much flavor.

Ingredients you'll need:

• Shrimp
• Corn Tortillas
• Mayo
• Canned Chipotles
• Avocado
• Tomatillos
• Yellow Onion
• Fresh Jalapenos
• Garlic Cloves
• Fresh Cilantro
• Kosher Salt
• Limes
• Purple Cabbage
• Honey
• Shallots
• Flour (all purpose, gluten free or rice will all work)
• Olive oil

Tips for the best Shrimp Tacos

• Do not over cook the shrimp!! Over cooked shrimp gets a rubbery and dry texture. Get your pan nice and hot, add the oil and wait about 10 seconds. Add the shrimp, without them being too crowded in the pan. You don't want them layered or touching each other. DO NOT touch the shrimp after placing them in the pan. Let them sit 1-2 minutes then you can flip them, letting them cook for 1 more minute on the opposite side. Remove them from the heat immediately
• You can blend up the chipotle mayo ahead of time if you like. It stays for up to two weeks in the refrigerator
• If you like a little more or less spice you can add more chipotle to the mayo or leave a little out
• Same goes for the avocado relish. If you don't like much spice, leave out 1 or both jalapenos
• Don't make your slaw more than an hour ahead of time. It tends to get a little soggy after awhile. Still fine to eat, just not the texture you're looking for
• When making the fried shallots, test the oil with one small slice of shallot to see if the oil starts to sizzle and bubble around the shallot. That's how you know the oil is ready. If the oil does nothing when you set the shallot in it then it's not hot enough yet
• You do want to keep an eye on the oil not to get it too hot though. If it starts to smoke at all, you're getting too hot. Take it off the heat for a couple minutes

What to serve with Shrimp Tacos

• Elote
• Spanish Rice
• Fresh Fruit or Vegetables with Tajin (Watermelon, Mango, Cantaloupe, Strawberries, Cucumber, Jicama)
• Coleslaw
• Jicama Slaw
• Chips with Mango Salsa

How to cook shrimp for Shrimp Tacos

First you want to make sure that you peel and devein the shrimp. Get a heavy bottomed skillet nice and hot with medium - high heat for 1-2 minutes. Once the skillet is nice and hot, add the olive oil. Swirl the oil around the pan and let it it sit for 10-15 seconds so the oil becomes hot as well.

Place the shrimp in the pan making sure not to crowd the pan. The shrimp shouldn't be touching or over lapping. Do not touch the shrimp after you place them in the pan, you want to get a nice sear on them and moving them around will prevent that.

After 1-2 minutes in the pan flip the shrimp to the opposite side. Let them sear for 1 more minute then remove from the heat immediately. Place the shrimp on a serving dish for the tacos. This is the last step you will do before serving the shrimp tacos. Serving the shrimp when they are hot right out of the pan will give you the best quality.

How to make Shrimp Tacos with Avocado Relish and Chipotle Mayo

Make the Chipotle Mayo

Blend the mayo and chipotles in a food processor on low for 30 seconds until well blended. Scrape the mayo out into a squeeze bottle or a small dish for serving. Chipotle mayo can be stored in the refrigerator for up to 2 weeks. Try some on a Taco Bell Cheesy Gordita Crunch!

Make the Avocado Relish

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Quarter the tomatillos, slice the onions into thin half moons and cut the jalapenos into ½ inch chunks, discarding the stems. Peel the garlic cloves. Place the tomatillos, onions, jalapenos and garlic onto the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and mix around to coat evenly.

Place the pan in the oven and roast it for 8 minutes. Remove the onion and garlic and set them in the food processor. Return the baking sheet back to the oven for another 10 minutes. Remove the tomatillo and jalapeno and place in the food processor with the onion and garlic.

While the veggies are roasting take the stems off a small handful of cilantro and peel and de-seed the avocado. Add the cilantro and avocado to the food processor along with 1 teaspoon of salt. Blend all ingredients until you have a small chunky relish, about 10 seconds. Remove the Avocado Relish and place it in a serving dish for later. The Avocado Relish will hold in the refrigerator for 2 days, tightly wrapped.

Make the slaw

Slice the cabbage as thin as you can get it and place it in a medium sized bowl. Add the lime juice, honey and salt. Mix well and set aside on the counter or wrapped in the refrigerator until you're ready to serve it.

Make the Crispy Shallots

Mix the flour and salt in a small bowl. Peel and thinly slice the shallots. Place them in the bowl with the flour and toss continuously until fully coated.

Add the oil to a small - medium sauce pot and heat on medium heat until it is around 350°F. I never use a thermometer, I just heat the oil for 2-3 minutes and then check it by placing a shallot slice in the oil. If it starts to sizzle and bubble quickly, you're good to go. Shake the excess flour off the shallots and place them in the oil.

Fry for 2-3 minutes, stirring occasionally until shallots are a medium brown color. Remove immediately with a slotted spoon and place onto a paper towel lined plate. Sprinkle with a bit of kosher salt. Set in a small serving dish for the Shrimp Tacos.

Warm and char the tortillas

In a small skillet, turn the heat to medium and add a drizzle of oil to the pan. Warm the corn tortillas in the pan 1-2 at a time depending on what fits in the pan without over lapping. Heat each tortilla for 15-20 seconds per side then place them into a tortilla warmer or set them inside of a couple paper towels to keep them warm.

After they're all warmed if you'd like to char them for a little extra flavor you can place each shell directly on the grate of your stove with the flame on medium. Flip the tortilla over once it gets a little char on one side and repeat the other side. Place the tortillas back into the tortilla warmer until serving the Shrimp Tacos.

Cooking the shrimp

Last you'll want to cook the shrimp. Peel and devein the shrimp (this can also be done ahead of time up to 2 days and stored in the refrigerator until cooking). Get a heavy bottomed skillet nice and hot with medium - high heat for 1-2 minutes. Once the skillet is nice and hot, add the olive oil. Swirl the oil around the pan and let it it sit for 10-15 seconds so the oil becomes hot as well.

Place the shrimp in the pan making sure not to crowd the pan. The shrimp shouldn't be touching or over lapping. Do not touch the shrimp after you place them in the pan, you want to get a nice sear on them and moving them around will prevent that.

After 1-2 minutes in the pan flip the shrimp to the opposite side. Let them sear for 1 more minute then remove from the heat immediately. Place the shrimp on a serving dish for the tacos.

Building the Shrimp Tacos with Avocado Relish and Chipotle Mayo

Take 1-2 corn tortillas, spread on avocado relish, top with slaw, shrimp, chipotle mayo, crispy fried shallots and enjoy!

If you make these Shrimp Tacos with Avocado Relish and Chipotle Mayo please leave a rating and/or comment! Also tag me in your Instagram photos, I love to see what everyone is cooking up from In Krista's Kitchen!

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