4 servings

These easier-than-easy shrimp tacos are ideal for busy weeknights, but those fancy-seeming toppings—lime juice-massaged red onions and a throw-together garlic crema—are destined for dinner party greatness.

Ingredients

  • 2 Tbsp. adobo sauce from 1 can chipotle chilis in adobo
  • 2 Tbsp. honey
  • 1 lb. medium shrimp, peeled, deveined
  • Kosher salt
  • ½ cup mayonnaise
  • 1 small garlic clove
  • ¼ head of green cabbage
  • 1 cup cilantro leaves with tender stems
  • 1 small red onion
  • 1 lime
  • 8 corn tortillas
  • 2 Tbsp. vegetable oil

Directions

  1. 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.
  2. 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.
  3. Thinly slice ¼ head of cabbage into very thin strips.
  4. Coarsely chop 1 cup cilantro.
  5. Peel and trim 1 onion. Cut in half lengthwise, then thinly slice.
  6. 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.
  7. 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.
  8. 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.
  9. Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.

Originally published in bonappetit.com

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