Best Honey Chipotle Shrimp Tacos Recipes

HONEY LIME TEQUILA SHRIMP TACOS WITH AVOCADO, PURPLE SLAW AND CHIPOTLE CREMA

Steps:

• Wash, peel, devein, and dry raw shrimps. Season with salt.
• In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator.
• Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
• Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
• Dice the avocados and squeeze juice from the remaining 1 lime.
• Thinly slice the red cabbage using a sharp knife or a mandolin.
• To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
• Toss the red cabbage with the lime vinaigrette. Set aside.
• Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
• Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
• To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
• Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
• Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

HONEY-CHIPOTLE SHRIMP TACOS

Steps:

• Stir 2 Tbsp. adobo sauce and 2 Tbsp. honey in a medium bowl until combined. Add 1 lb. shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings. Mix ½ cup mayonnaise with 2 Tbsp. water in a small bowl. Grate 1 garlic clove into bowl, season with salt, and stir to combine. Thinly slice ¼ head of cabbage into very thin strips. Coarsely chop 1 cup cilantro. Peel and trim 1 onion. Cut in half lengthwise, then thinly slice. Cut 1 lime in half and squeeze out juice from both halves into another small bowl. Add sliced onion and a pinch of salt. Massage with your hands until onion begins to soften. Heat a large nonstick skillet over medium-high. Working with one at a time, warm tortilla in skillet until pliable and starts to darken, 30-45 seconds per side. Transfer tortillas to a piece of foil and wrap tightly to keep warm. Return skillet to medium-high heat and pour in 2 Tbsp. oil. Once oil begins to shimmer, add shrimp mixture and cook, stirring occasionally, until shrimps turn pink and cooked through, 1-2 minutes. Remove skillet from heat. Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions. Recipe by Andy Baraghani