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
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