For tacos, drain adobo sauce from canned peppers into a large bowl. Reserve peppers for another use. Stir in 2 tablespoons honey and 1/4 teaspoon salt until combined. Add shrimp; toss to coat. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Smokey grilled shrimp, bright crunchy slaw, and a rich avocado crema team up to form the ultimate taco.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Tacos | ||
| 1 (7-oz.) can chipotle peppers in adobo sauce | ||
| 2 tbsp. honey | ||
| ¼ tsp. kosher salt | ||
| 1 lbs. (26-to-30-ct.) raw shrimp, peeled, deveined and tails removed | ||
| 1 tbsp. vegetable oil | ||
| 6 (6-inch) flour tortillas | ||
| Slaw | ||
| ½ tbsp. lime zest | ||
| ⅓ c. fresh lime juice | ||
| 2 tbsp. honey | ||
| ¼ tsp. kosher salt | ||
| ⅛ tsp. black pepper | ||
| 2 c. shredded red cabbage | ||
| 2 green onions, thinly sliced | ||
| 2 tbsp. chopped cilantro, plus additional for garnish | ||
| Crema | ||
| 1 avocado, peeled and pitted | ||
| ½ c. sour cream | ||
| 2 tbsp. fresh lime juice | ||
| 1 clove(s) garlic, minced | ||
| ¼ tsp. kosher salt | ||
Things To Grab
- 2 large bowls
- Whisk
- Grill or grill pan
- Food processor
Directions
For slaw, whisk lime zest, lime juice, 2 tablespoons honey, 1/4 teaspoon salt and black pepper in a large bowl. Stir in cabbage, green onions and 2 tablespoons cilantro. Set aside.
For crema, place avocado, sour cream, 2 tablespoons lime juice, garlic and 1/4 teaspoon salt in food processor. Cover and pulse until smooth and creamy. Set aside.
Heat vegetable oil in a large grill pan over high heat. Cook shrimp in hot grill pan for 3 to 4 minutes or until shrimp reach 145 degrees, turning halfway through. Remove from heat.
Meanwhile, heat tortillas according to package directions; keep warm.
To serve, divide shrimp and slaw mixture among tortillas. Top with crema. Garnish with additional cilantro, if desired.
Recipe Source:
Courtesy of Coca-Cola