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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. 

Proteins
Cuisines

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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