2fresh jalapenoscut into ½ inch chunks, discard stems
1small yellow onionpeeled and sliced thin
3garlic clovespeeled
1tablespoonolive oil
1large avocadopeeled
⅓cupcilantroloosely packed
1tsp kosher salt+ a small pinch for the roasted veggies
Chipotle Mayo
1cupmayo
2chipotle peppers in adobo sauce
Slaw
2cupspurple cabbageshredded
juice of 1 lime
1teaspoonhoney
¼teaspoonkosher salt
Crispy Fried Shallots
4 shallotspeeled and sliced thin
3tablespoonall purpose flour
½teaspoonsalt + 1 pinch for after frying
½cupolive oil
Corn tortillas
12corn tortillas
2teaspoonolive oil
Shrimp
2lbs31-40 shrimpraw, peeled, deveined
½tsp kosher salt
½teaspoonblack pepper
1tablespoonolive oil
Instructions
Make the Avocado Relish
Preheat the oven to 425°F. Set a baking tray to the side
Peel the tomatillos, onion and garlic. Quarter the tomatillos, cut the onion in half lengthwise and thinly slice it
Place the tomatillo, onion and garlic on a baking sheet. Drizzle with oil, sprinkle with salt
Roast in the oven for 8 minutes. Remove the onion and garlic and place them in your food processor. Return the baking sheet back to the oven and roast 10 more minutes. Place the tomatillos and jalapenos in the food processor, including all the juice from the tomatillos
Place ⅓ cup of cilantro in the food processor
Peel the avocado, remove the seed and add the avocado and salt to the food processor
Puree on low for about 10-15 seconds until everything is well blended but still chunky. Refrigerate until needed
Make the Chipotle Mayo
Place the mayo and chipotles in the food processor and blend for 30 seconds on low. Set aside until needed
Make the Slaw
Shred the cabbage and place it in a small bowl
Add the lime juice, honey and salt. Mix well. Set aside until serving time
Make the Crispy Shallots
Peel and thinly slice the shallots
In a small bowl mix flour and salt. Add the sliced shallot to the bowl and toss well to coat
Pour the oil into a small heavy bottomed sauce pan and heat on the stove on medium heat for about 2 minutes. The temperature should be near 350°F
Shake the excess flour off the shallots and place one small slice of shallot into the hot oil. If the oil starts bubbling and popping vigorously then the oil is ready. If nothing much happens in the oil then wait another 30 seconds and do another test piece
Place all the shallots in the oil and stir around to cook evenly. Once the onions are a medium brown take them out of the oil with a slotted spoon and place on a plate lined with paper towels. Sprinkle with salt immediately and set to the side for serving
Warm the tortillas
Heat a small skillet over medium heat. Once the pan is hot, drizzle a small amount of oil in the pan
Warm each tortilla on both sides and place them into a tortilla warmer or wrap them in a paper towel together as they come off the heat
For a little extra color and flavor you can char the tortilla by laying it on the grate of your stove over open flame for roughly10 seconds per side
Cook the shrimp
Peel and devein all shrimp. Heat a large sauté pan on medium - high heat
While pan is warming, pat dry the shrimp then sprinkle with salt and pepper
Add a small drizzle of olive oil to the pan. Add the shrimp and do not move them. Do not over crowd the pan. Let the shrimp sear for 1-2 minutes. Flip them and sear 1 more minute. Remove shrimp and place in a serving vessel
Build your tacos
Smear the avocado relish on your corn tortilla. Layer with slaw, shrimp, chipotle mayo and crispy onions. Enjoy!