Honey-Chipotle Shrimp Tacos
with Mexican street corn saute
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Honey - 1 Tbsp
- Adobo sauce - 2 tsp (from a can of chipotles in adobo)
- Paprika - 1 tsp
- Cumin, ground - 1/2 tsp
- Salt - 1/2 tsp
- Radishes - 6 , julienned
- Limes - 1 , wedges
- Lettuce, romaine - 1 heart , chopped
- Cilantro leaves - 1/4 cup
- Avocados - 1 , sliced
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Cheese, cotija - 2 oz , crumbled
- Corn kernels, frozen - 3 cups
- Butter - 2 Tbsp
- Chili powder - 1/2 tsp
- Salt - 1/4 tsp
- Cheese, cotija - 2 oz , crumbled
- Lime juice - 2 tsp
Prep
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Shrimp - Defrost shrimp.
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Make honey- adobo sauce - Combine together honey, adobo sauce, paprika, cumin, and salt (portion for tacos). (Can be done up to 5 days ahead)
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Radishes - Prep as directed. Soak in cool water if prepping ahead. (Can be done up to 2 days ahead)
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Limes / Romaine / Cilantro / Avocados - Prep as directed.
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Corn - Defrost and drain.
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Make
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Heat a skillet with butter over medium heat. When butter is melted, add corn and let it sit in the butter for a couple minutes until browned on the bottom. Give corn a stir and add in chili powder and salt (portion for corn). Cook until corn is heated through, 2 to 3 minutes more.
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Transfer corn to a serving bowl. Top with crumbled cotija (portion for corn) and lime juice. Cover to keep warm.
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Return skillet to medium heat and add oil. When oil is shimmering, add shrimp and saute for 1 to 2 minutes to start cooking. Pour honey-adobo sauce over top and saute everything together until shrimp is coated, 2 to 3 minutes more.
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Squeeze a few of the lime wedges over the shrimp.
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Heat tortillas according to package directions.
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Fill tortillas with romaine, avocados, shrimp, cilantro, radishes, and cotija. Serve with corn and extra lime wedges on the side. Enjoy!
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