Ingredients
Shrimp:
- 1lb medium shrimp, peeled and deveined
- 2 Tbsp adobo sauce from a can of chipotle adobo chiles
- 2 Tbsp honey
- vegetable or other cooking oil
Garlic Mayo:
- 1/2 cup mayonnaise
- 1 garlic clove
- salt
Tacos:
- 8 corn or flour tortillas
- [optional] 1/4 head of cabbage (or slaw mix)
- [optional] 1 avocado
Notes:
Favorite brands of chipotle adobo chiles: Embasa.
We usually use 3-4 shrimp per taco with typical small taco-sized tortillas. Do the math to make sure your tortilla : shrimp ratio works out.
Recommended: make this with black bean summer salsa as an additional taco topping.
Directions
Mix adobo sauce and honey in medium bowl, add shrimp and season with salt. Set aside momentarily.
Make the garlic mayo: in a small bowl, mix mayonnaise with 2Tbsp water, grate in the garlic clove, and season with salt.
If using, chop cabbage finely like a slaw, reserve as a topping. Slice avocado.
Heat a large nonstick pan over medium-high. Warm each tortilla briefly in the pan, covering the tortillas to keep warm.
Add 2Tbsp oil to pan, then pour the entire shrimp mixture in. Cook for 2-3 minutes, stirring occasionally and flipping halfway through, until shrimp are curled up and cooked-through. The sauce should reduce somewhat. Honey smells funny when it cooks, don’t worry.
Transfer shrimp to a bowl and drizzle in the sauce left in the pan. Serve everything, building tacos from shrimp, slaw, and mayo.