Seafood and Eat it: Shrimp Tacos

Having no plans on a Friday night (or Saturday, Sunday, Monday, you get it...) has allotted us the time to cook almost every recipe on our "must-try" list. We're on week whatever in quarantine and at this point, we're cooking real-time, day-of with every new Instagram post from Bon Appetit. 

We're finally bored of our own company and want to invite you to cook with us. We're going LIVE Friday, May 8th at 7PM as we cook up Bon Appetit's Honey-Chipotle Shrimp Tacos. We'll be the judge of the food, you be the judge of our culinary expertise. We'll test your knowledge of seafood and spice things up with Zac's zesty, testy and sexy margarita magic. 

Follow Roth Tevet on Instagram HERE and set a reminder to tune in LIVE at 7PM EST

Check out the recipe below and cook along with us.

Bon Appetit's Honey-Chipotle Shrimp Tacos

bon appetit honey glazed shrimp taco

Serves 4 

2 Tbsp. adobo sauce from 1 can chipotle chiles in adobo
2 Tbsp. honey
1 lb. medium shrimp, peeled, deveined
Kosher salt
½ cup mayonnais
1 small garlic clove
¼ head of green cabbage
1 cup cilantro leaves with tender stems
1 small red onion
1 lime
8 corn tortillas
2 Tbsp. vegetable oil

Stir 2 Tbsp. adobo sauce and 2 Tbsp. honey in a medium bowl until combined. Add 1 lb. shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings.

Mix ½ cup mayonnaise with 2 Tbsp. water in a small bowl. Grate 1 garlic clove into bowl, season with salt, and stir to combine.

Thinly slice ¼ head of cabbage into very thin strips.

Coarsely chop 1 cup cilantro.

Peel and trim 1 onion. Cut in half lengthwise, then thinly slice.

Cut 1 lime in half and squeeze out juice from both halves into another small bowl. Add sliced onion and a pinch of salt. Massage with your hands until onion begins to soften.

Heat a large nonstick skillet over medium-high. Working with one at a time, warm tortilla in skillet until pliable and starts to darken, 30–45 seconds per side. Transfer tortillas to a piece of foil and wrap tightly to keep warm.

Return skillet to medium-high heat and pour in 2 Tbsp. oil. Once oil begins to shimmer, add shrimp mixture and cook, stirring occasionally, until shrimps turn pink and cooked through, 1–2 minutes. Remove skillet from heat.

Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.

Find the original recipe here.

Side note, we are making this Avocado & Citrus Ceviche to serve on the side.

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