Honey-Chipotle Shrimp Tacos
with Mexican street corn saute

Name: Honey-Chipotle Shrimp Tacos
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1 Tbsp Honey; 2 tsp Adobo sauce (from a can of chipotles in adobo); 1 tsp Paprika; 1/2 tsp Cumin, ground; 1/2 tsp Salt; 6 Radishes, julienned; 1 Limes, wedges; 1 heart Lettuce, romaine, chopped; 1/4 cup Cilantro leaves; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 2 oz Cheese, cotija, crumbled (sub feta); 3 cups Corn kernels, frozen; 2 Tbsp Butter; 1/2 tsp Chili powder; 1/4 tsp Salt; 2 oz Cheese, cotija, crumbled (sub feta); 2 tsp Lime juice

Active: 40 Total: 40

Original GF Paleo Vegetarian

Happy Cinco de Mayo! It seemed like an obvious night for sweet and spicy shrimp tacos with some traditional taco toppings.

Proteins

Shellfish

Cuisines

Latin

Ingredients

Metric

Servings:

Honey-Chipotle Shrimp Tacos:

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 (sub feta)

Mexican Street Corn Saute:

Corn kernels, frozen - 3 cups
Butter - 2 Tbsp
Chili powder - 1/2 tsp
Salt - 1/4 tsp
Cheese, cotija - 2 oz , crumbled (sub feta)
Lime juice - 2 tsp

Prep

Shrimp - Defrost shrimp.
Make honey- adobo sauce - Combine together honey, adobo sauce, paprika, cumin, and salt (portion for tacos). (Can be done up to 5 days ahead)
Radishes - Prep as directed. Soak in cool water if prepping ahead. (Can be done up to 2 days ahead)
Limes / Romaine / Cilantro / Avocados - Prep as directed.
Corn - Defrost and drain.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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.
Transfer corn to a serving bowl. Top with crumbled cotija (portion for corn) and lime juice. Cover to keep warm.
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.
Squeeze a few of the lime wedges over the shrimp.
Heat tortillas according to package directions.
Fill tortillas with romaine, avocados, shrimp, cilantro, radishes, and cotija. Serve with corn and extra lime wedges on the side. Enjoy!

Reviews

Ratings

0 reviews