Honey-Lime Tequila Shrimp Tacos with Avocado and Chipotle Cream
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 (2 tacos each)
Ingredients
Tacos:
½ tsp salt
2 Tbsp honey
juice of 2 limes
½ cup tequila
1 tsp ground cumin
¼ tsp ancho chili powder
1 lb raw shrimps, peeled and deveined
1 medium onion, thinly sliced
1 tsp olive oil
1 avocado, diced
2 cups red cabbage, thinly sliced
8 (6-inch) corn tortillas
½ cup fresh cilantro, minced
Chipotle Cream
juice of 1 lime
½ cup 2% plain Greek yogurt
½ to 1 chipotles in adobo
¼ tsp salt
Instructions
In a medium bowl, whisk to combine the salt, honey, juice of 2 limes, tequila, cumin, and ancho chili powder. Add the shrimp and thinly sliced onion; toss well to coat shrimp and onion well; refrigerate for 1-2 hours.
In a large skillet, heat the olive oil over medium-high heat. From the marinade, add the onion and then the shrimp, cooking 4-5 minutes or until onion are tender and translucent and shrimp are pink.
Meanwhile, blend or food process the Chipotle Cream ingredients together and transfer to a small bowl for serving.
To assemble tacos, place 2 ounces of shrimp and several onion slices on each tortilla. Top with red cabbage, avocado, cilantro and the Chipotle Cream. Serve immediately.
Notes
The onions need a bit longer to cook than the shrimp, so try using tongs to add the onion first and then the shrimp to avoid over-cooking the shrimp.