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Honey Chi-pot-uhl Shrimp Tacos


  • ½ lb peeled and deveined shrimp

  • 1 tbsp honey

  • ½ can adobo

  • 1 bag cole slaw mix

  • 1 tbsp mayo

  • 1 lime

  • ¼ bunch cilantro

  • Corn tortillas

Step 1 - marinade the shrimp

Hi there! If you had a good day, let’s keep it going, huh? If you had a bad day, we wish we could give you a big hug, but hopefully these tacos can do that for us.

In a medium bowl, add 1 tbsp of honey and 1 tbsp of the adobo sauce from your can. If you like it spicy, feel free to go crazy here. Add your shrimp (~½ lb per serving), season generously with salt, and mix together. Let that mixture sit while you turn to the slaw.

Step 2 - make the slaw

Rough chop a large handful of cilantro, and add it to a bowl along with ¼-½ the bag of your coleslaw mix.

To bring this slaw over the top, finely chop one of the adobo peppers from the can and add to the bowl. This way, we can ensure that the chipotle flavor exists throughout all the components of the meal.

Okay Tim Gunn, let’s dress this puppy. Add 1 tbsp of mayo and about 1 tbsp of lime directly juice to the bowl (½-1 full lime depending on its juiciness ;). Add a big ol’ pinch of salt, and mix until coated! Cole slaw really is that easy. Our shrimp is marinating in sugar and spice, and our slaw is dressed with fat and acid, see what we’re doing here? Everything in balance.

Step 3 - fancy-up your tortillas

For the tortillas, once you warm them, place them on a small plate that is covered with a dish towel or foil so they can stay warm and pliable. If you don’t have a gas stove, warm them in a dry pan. If you do, keep reading.

Now, if you have the time and the energy, please char your tortillas. Turn your gas stove to high and drop your tortillas right on top of the flame one at a time. Use tongs to flip them until they have your desired amount of color. We promise you that they won’t catch on fire! Flip about every 15 seconds.

Step 4 - cook the shrimp

For the shrimp, add a splash of oil to a nonstick skillet and preheat over medium-high heat. These shrimp should be in your pan for no more than 2 minutes total.

Once they turn bright red on both sides, they should be good to go! You’re ready to build your tacos. Our little chef is all grown up ;,)

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