CHIPOTLE-SHRIMP TACOS WITH FENNEL AND BEANS

Chipotle-Shrimp Tacos with Fennel and Beans image

Provided by Lauryn Tyrell

Time 1h5m

Number Of Ingredients 12

2 tablespoons minced garlic (from 5 to 6 cloves)
Kosher salt and freshly ground pepper
2 tablespoons finely chopped chipotles in adobo, plus 1 tablespoon sauce
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled and deveined, tails removed
2 tablespoons finely chopped fresh cilantro stems, plus 1/4 cup leaves for serving
1 can (15 ounces) pinto beans, drained and rinsed
1 lime, halved
Vegetable oil, for grill
12 flour tortillas (each 6 inches)
1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
Sour cream, for serving

Steps:

With the side of a heavy knife, mash 1 tablespoon garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl; stir in chipotles and sauce and 1 tablespoon olive oil. Add shrimp and toss to coat. Let stand at least 15 minutes (or refrigerate in an airtight container up to 1 day).
Heat remaining 2 tablespoons olive oil in a skillet over medium. Add remaining 1 tablespoon garlic and cilantro stems; cook until fragrant and garlic is just golden, about 1 minute. Stir in beans and 1/2 cup water. Season with salt and pepper. Reduce heat and simmer, mashing some beans with the back of a spoon, until liquid has mostly evaporated, 3 to 5 minutes. Season to taste and squeeze half of lime over top. Remove from heat; cover to keep warm.
Heat grill to high. Thread shrimp onto metal or presoaked wooden skewers (2 to 3 a skewer). Brush grates with vegetable oil. Grill shrimp, undisturbed, until charred in spots and easily lifted from grates, about 2 minutes. Using tongs, flip skewers and cook until shrimp are opaque, about 1 minute more. Transfer to a plate; tent with foil.
Blister tortillas over direct heat, flipping once, about 30 seconds each. Wrap in a clean towel to keep warm. Just before serving, toss fennel with juice of remaining lime half and a generous drizzle of olive oil; season with salt and pepper. To serve, pile tortillas with beans, fennel slaw, and a shrimp skewer. Top with cilantro leaves and sour cream.