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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
Most Helpful
We added beans to the mushrooms too, and doubled the honey adobo sauce and it was amazing.
2 Helpful28 reviews
I made the following modifications: I added some oil and lime juice, as well as salt, pepper and garlic powder to the adobo sauce and used this to marinate the shrimp while I prepped the other ingredients. I made the buttered corn into a corn salsa and added sliced grape tomatoes, red onion, lime juice, salt, pepper and cilantro. I have spice sensitive family members, so instead of chile powder, added some cumin and smoked paprika. I totally forgot about the cotija cheese (even though I bought it) and instead topped the tacos with the corn salsa and sour cream. I had some cauliflower that I needed to use and leftover Cook Smarts lemon-honey dressing, so tossed the cauliflower in that and roasted it while I was prepping everything else. Edited to add: I am not a big fan of radishes, so skipped those and did not miss them. Yum!! Nice and summery!
0 HelpfulWe love this one, we have made it two other times since we tried it. Trader Joes sells an Everything but the Elote seasoning that is great to simplify the seasoning on the corn to save a little more time.
0 HelpfulThese tacos and corn were delicious. My only criticism is that anytime a cooksmarts recipe calls for adobo sauce, I end up throwing most of the can away.
0 HelpfulLoved the corn, loved the mushrooms! This was really delicious. Made 16oz of mushrooms instead of 12oz. DIYed adobo sauce with tomato paste and spices since I don't like the smokiness of regular adobo.
0 HelpfulAs seen on Instagram, I ate 3 servings of this myself in one sitting. Definitely double or triple the mushrooms and up all the toppings, too.
0 Helpful