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

Place the mayo and chipotles in the food processor and blend for 30 seconds on low. Set aside until needed

Shred the cabbage and place it in a small bowl

Add the lime juice, honey and salt. Mix well. Set aside until serving time

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

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

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

Smear the avocado relish on your corn tortilla. Layer with slaw, shrimp, chipotle mayo and crispy onions. Enjoy!