Honey-Chipotle Shrimp Tacos
with Mexican street corn saute
Happy Cinco de Mayo! It seemed like an obvious night for sweet and spicy shrimp tacos with some traditional taco toppings.
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
-
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 freeLearn 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!
Nutrition Facts
Reviews
Ratings
Most Helpful
We added beans to the mushrooms too, and doubled the honey adobo sauce and it was amazing.
1 Helpful22 reviews
Delicious and fast. Radishes unavailable will try again. Corn with chili powder surprisingly good.
0 HelpfulVery tasty. We substituted other spices for the Adobo. I used canned corn and that worked great.
0 HelpfulI forgot avocado and I think it really needed it (I'm not a fan but hubby is) I added some salsa and it was good. Family liked corn and everyone cleaned their plates so a win.
0 HelpfulOut of adobo so I used chili garlic sauce. We both really liked it! Could have cut back on radishes.
0 HelpfulThis was a lot of fun to put together. Refreshing and light flavours. I used my non-spicy homemade adobo mix again and it worked out great. I think I messed up on cooking the buttered corn though, the butter became this brown solid mess. Maybe the pan was too hot. If I had to do it again I would forget the salad and maybe even the radish, couldn't feel it. I used a delicious cheddar mix instead of the cotija.
0 Helpful