Honey-Chipotle Shrimp Tacos

Ingredients

• 2 tbsp adobo (from 1 can chipotle chiles in adobo)
• 2 tbsp honey
• 1 lb shrimp (medium, peeled, deveined)
• kosher salt
• 1/2 cup mayonnaise
• 1 clove garlic (finely grated)
• 1 lime (halved)
• 1 small red onion (halved through root end, thinly sliced)
• 8 corn tortillas
• 2 tbsp vegetable oil
• 1/4 head green cabbage (thinly sliced)
• cilantro (leaves with tender stems, for serving)
• lime wedges (for serving)

Instructions

1. Stir adobo and honey in a medium bowl to combine. Add shrimp, season with salt, and toss to coat. Set aside.
2. Mix mayonnaise and 2 Tbsp. water in a small bowl. Add garlic, season with salt, and stir to combine. Set garlic crema aside.
3. Squeeze lime juice into another small bowl and add onion and a pinch of salt. Massage onion with your hands until it begins to soften.
4. Heat a large nonstick skillet over medium-high. Working in batches, warm tortillas in skillet until pliable and starting to darken, about 45 seconds per side. Transfer tortillas to a kitchen towel as you go and wrap up to keep warm.
5. Keep skillet over medium-high heat and pour in oil. Once oil is shimmering, add shrimp mixture and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes. Remove skillet from heat.
6. Unwrap tortillas. Build tacos with shrimp, cabbage, onion, cilantro, and reserved garlic crema. Serve with lime wedges.

Notes

Recipe by Andy Baraghani. Flour tortillas may be used instead of corn. Source: May 2020 magazine, p. 24.