Last October, I took a cooking class at Sur la Table to learn to make street tacos. In the class, we learned how to make homemade tortillas, al pastor, chipotle-lime shrimp, and rajas tacos. I have finally gotten around to making the chipotle-lime shrimp tacos again, and they are delicious! Maybe one day I’ll make the rajas tacos again…
Chipotle-Lime Shrimp Tacos
Yield: 4 Servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Ingredients
For the marinade:
1 cup finely chopped fresh cilantro leaves
2 garlic cloves, minced
2 tbsp chipotle paste
2 tbsp vegetable oil
1 tbsp honey
2 tsp lime zest
2 tsp fresh lime juice
1 tsp ground cumin
1/2 tsp chile powder
1 lb (about 35) medium shrimp, peeled and deveined
For serving:
8 corn tortillas, warmed
2 avocados, mashed
1 lime, cut into slices
1/2 cup pickled red onions (see Note 1)
How to Make It
- Combine all the marinade ingredients in a medium bowl and whisk to combine.
- Add shrimp to the marinade and toss to thoroughly coat. Allow shrimp to marinate for 20 minutes.
- Preheat pan over medium-high heat. Drain shrimp from marinade and discard marinade. Sear shrimp, turning once until pink and opaque, about 2 minutes per side.
- To serve, put seared shrimp on a serving platter with warm tortillas and serve with mashed avocado, pickled red onion, and a lime wedge on the side.
Note 1: To make pickled red onions, first slice a red onion into very thin slices. Next, add 1/2 cup apple cider vinegar, 1 tbsp honey or sugar, 1.5 tsp salt, and 1 cup of water to a container and mix. Add onions and let soak for 1 hour. Pickled onions will remain fresh for 5 days.
It's Thyme to Eat! 