Bring some heat to your summer. You can easily double or even triple these fresh, tangy tacos to feed a crowd at your next backyard gathering.
Grilled chipotle shrimp tacos with pineapple slaw
Prep time: 15 minutes
Start to finish: 45 minutes
Servings: 6 (2 tacos each)
Chipotle-lime shrimp tacos
2 garlic cloves, finely chopped
1 Tbsp. freshly grated lime zest
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 tsp. honey
1 chipotle chili pepper in adobo sauce, seeded and finely chopped
2 tsp. adobo sauce
1 tsp. kosher salt
¼ tsp. black pepper
1 ½ lbs. raw jumbo shrimp (26–30 count), peeled and deveined
12 small flour tortillas, warmed
1 lime, cut into 6 wedges, for serving
Grilled pineapple slaw
8 pineapple rings, about ½ inch thick
3 cups coleslaw mix (from a 14-oz. bag)
1/3 cup fresh cilantro, roughly chopped
1 Tbsp. fresh lime juice
Crema
½ cup sour cream
1 Tbsp. fresh lime juice
1 tsp. honey
2 tsp. adobo sauce
Pinch of salt
Directions:
In a medium bowl, mix garlic, lime zest, lime juice, olive oil, honey, chipotle chili pepper, adobo sauce, salt and pepper. Reserve 1 Tbsp. of marinade to add to coleslaw mix. Add shrimp to remaining marinade and toss to coat. Cover and refrigerate 15–30 minutes. (Avoid marinating longer than 30 min.)
Heat grill to medium-high (about 400°F). Lightly oil the grill grates. Place pineapple rings and shrimp on grill. Cover and cook 3–5 minutes, turning once, until shrimp are pink and firm and pineapple is lightly charred. Roughly chop pineapple once cool enough to handle.
In a medium bowl, combine reserved marinade with grilled pineapple and remaining slaw ingredients. Toss to combine.
In a small bowl, stir together all crema ingredients until smooth.
To serve, divide shrimp among tortillas. Top with pineapple slaw and drizzle with crema.
Tip: Sliced avocado or a sprinkle of crumbled cotija cheese make excellent additions just before serving.
