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Honey-Chipotle Shrimp Tacos
with Mexican street corn saute

Active: 40 Total: 40

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

Ingredients

Metric
Servings:
4
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
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
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost shrimp.

  2. Make honey- adobo sauce - Combine together honey, adobo sauce, paprika, cumin, and salt (portion for tacos). (Can be done up to 5 days ahead)

  3. Radishes - Prep as directed. Soak in cool water if prepping ahead. (Can be done up to 2 days ahead)

  4. Limes / Romaine / Cilantro / Avocados - Prep as directed.

  5. Corn - Defrost and drain.

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Make

  1. 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.

  2. Transfer corn to a serving bowl. Top with crumbled cotija (portion for corn) and lime juice. Cover to keep warm.

  3. 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.

  4. Squeeze a few of the lime wedges over the shrimp. 

  5. Heat tortillas according to package directions.

  6. Fill tortillas with romaine, avocados, shrimp, cilantro, radishes, and cotija. Serve with corn and extra lime wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (41)
Gluten-free (4)
No ratings yet.
Paleo (0)
Vegetarian (7)

Most Helpful

We added beans to the mushrooms too, and doubled the honey adobo sauce and it was amazing.

By: Chris
Posted: May 01, 2022
Diet: Vegetarian
1 Helpful

22 reviews

Delicious and fast. Radishes unavailable will try again. Corn with chili powder surprisingly good.

By: Nancy
Posted: May 15, 2022
Diet: Original
0 Helpful

Very tasty. We substituted other spices for the Adobo. I used canned corn and that worked great.

By: Julie
Posted: May 12, 2022
Diet: Original
0 Helpful

I 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.

By: Ila
Posted: May 12, 2022
Diet: Original
0 Helpful

So good we made it again in the next week!!

By: Becky
Posted: May 11, 2022
Diet: Original
0 Helpful

Out of adobo so I used chili garlic sauce. We both really liked it! Could have cut back on radishes.

By: Julia
Posted: May 09, 2022
Diet: Gluten-free
0 Helpful

This 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.

By: Estelle
Posted: May 09, 2022
Diet: Original
0 Helpful