Bon Appetit's easy weeknight tacos — sweet-spicy honey-chipotle shrimp in warm tortillas with lime-massaged red onions, cabbage, and a quick garlic crema.
Ingredients
2 tbsp adobo sauce from canned chipotle chiles
2 tbsp honey
1 lb medium shrimp, peeled and deveined
1/2 cup mayonnaise
1 garlic clove
1/4 head green cabbage, thinly sliced
1 cup cilantro leaves
1 red onion, thinly sliced
1 lime
8 corn tortillas
2 tbsp vegetable oil
kosher salt
Instructions
Stir adobo sauce and honey in a bowl; add shrimp, season with salt, and toss to coat.
Mix mayonnaise with 2 tbsp water and grated garlic for the crema; slice the cabbage and chop the cilantro.
Soak the sliced red onion in lime juice with a pinch of salt, massaging until softened; warm the tortillas in a skillet.
Sear the shrimp in oil 1-2 minutes until pink, then build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.
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