Prep time5 minutes
Cook Time15 minutes
Equipment: Milo Skillet
Honey Chipotle Shrimp Tacos
6 small corn or flour tortillas
12 oz (340 g) raw large shrimp, peeled and deveined
1 tsp (3 g) chipotle powder
½ tsp (1.5 g) ground cumin
¼ tsp (1 g) chili powder
¼ tsp (1 g) garlic powder
Zest from one lime
1 tsp (5 ml) honey
¼ cup (15 g) cilantro leaves and stems
½ jalapeno, deseeded
1 garlic clove
1 green onion, trimmed
Juice from half lime
1 tbsp (15 ml) oil
1 tbsp (15 ml) full fat greek yogurt
1 tbsp (15 ml) mayonnaise (or more yogurt)
2 cups (680 g) green cabbage, thinly sliced
Green onions, sliced
Crumbled feta cheese
Pat shrimp dry with paper towel. Season with salt, pepper, chipotle powder, cumin, chili powder and garlic powder. Set aside to marinate while you prepare the rest of the recipe.
In a small food processor or blender*, add all ingredients for the jalapeno slaw except for the cabbage. Pulse or blend until creamy. Taste and add more salt, pepper or lime juice as needed.
In a medium bowl, add cabbage and dressing and toss to coat. Set aside.
In a skillet over medium high heat, heat tortillas for 10-20 sec per side, working in batches. Set aside and cover to keep warm while you cook the shrimp.
In the same skillet, heat 1 tbsp oil over high heat. When the pan is very hot, add shrimp in an even layer.
Cook shrimp for 2-3 min on each side, until golden and blackened in spots. Transfer to a plate off heat immediately.
To the cooked shrimp, add lime zest and honey over top. Toss gently to coat.
Serve warm tortillas with honey chipotle shrimp and jalapeno slaw. Top with green onions, avocado, sour cream, cilantro, pickled onions and hot sauce if desired. Enjoy right away.