Honey-Lime Tequila Shrimp Tacos with Avocado and Chipotle Cream
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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
  1. 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.
  2. 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.
  3. Meanwhile, blend or food process the Chipotle Cream ingredients together and transfer to a small bowl for serving.
  4. 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.
Nutrition Information
Serving size: 2 tacos Calories: 411 Fat: 12.3 Carbohydrates: 39.8 Sugar: 8.0 Sodium: 486 Fiber: 7.8 Protein: 30.5 Cholesterol: 152
Recipe by Prevention RD at https://preventionrd.com/honey-lime-tequila-shrimp-tacos/