Shrimp Tacos with Guacamole & Chipotle Mayonnaise

 

Shrimp Tacos positively shout summer. Easy to prepare and a joy to eat, the only rule is having plenty of napkins on hand, because eating them is a messy business. One of my brothers favourite dishes, I made these shrimp tacos for lunch on a long weekend away with good friends. Living across from the St. Lawrence Market, I take advantage of Seafront Fish Market for buying all my fish and seafood, as well as Manotas Organics and Latin Foods which sells the freshest handmade guacamole, corn tortillas and pico de gallo salsa. Easypeasy. All that remains is making the chipotle mayonnaise and tangy coleslaw. Served with a jug of Sangria on a hot afternoon, these fabulous Shrimp Tacos are now one of our favourite summer dishes too. 

Shrimp Tacos with Guacamole & Chipotle Mayonnaise

Serves 4

16-20 corn tortillas

2 lbs extra large shrimp, peeled deveined and tails removed

2 tbsp olive oil

1 tsp lime juice

Chipotle Mayonnaise:

3/4 cup mayonnaise

1 chipotle in adobo pepper, finely chopped

1 tsp chipotle in adobo sauce

1 tsp lime juice

Coleslaw:

2 cup coleslaw mix

2 tbsp mayonnaise

1 lime, juiced

Guacamole:

2 ripe avocados

1/4 tsp salt, plus more to taste

1 tbsp fresh lime or lemon juice

2-4 tbsp minced red onion or thinly sliced green onion

Pinch freshly ground black pepper

Pico de Gallo:

2 to 3 medium fresh tomatoes, stems removed

1/2 medium red onion

1 jalapeño pepper, stems, ribs, and seeds removed 

Juice of 1 lime

1/2 cup chopped cilantro

Salt and pepper to taste

For the Pico de gallo Salsa, roughly chop the tomatoes, chili peppers, and onions. 

Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. Place in a serving bowl. Add salt and pepper to taste. Allow the salsa to sit for an hour, either at room temperature or chilled for the flavours to combine.

To make the guacamole, cut the avocados in half and remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Using a fork, roughly mash the avocado. Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, and season with pepper, if desired. Serve immediately, but if making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air reaching it. 

To make the chipotle mayonnaise, mix together the mayonnaise with chipotle pepper, adobo sauce and lime juice until well blended. Set in fridge until ready to use. For the coleslaw, simple combine the coleslaw mix with a little mayonnaise and a squeeze of fresh lime juice, to taste. Cover and refrigerate until needed.

In a bowl toss the shrimp with oil and lemon juice. Preheat an outdoor grill to medium high. Once hit, add the shrimp and cook for 3-4 minutes each side until the shrimp is pink and opaque. 

Just before serving, warm the tacos. Place all the condiments on the table and let guests fill the warm tortillas with coleslaw, shrimp, guacamole, salsa and shrimp finished with a drizzle with chipotle sauce.