Crispy Chipotle and Honey Shrimp Tacos

No summer goes by without these three things: seafood, tacos, and lime.  This simple meal incorporates all the flavors of the season wrapped into one, or two, deliciously messy handfuls. The best part about this meal is that you can mix them and match them any way you like.  If you don’t like shrimp, subsitute white fish, if you don’t like avocado, leave it out!  We suggest drizzling our Chipotle Infused Honey on top for an added smokey sweet flavor to compliment that golden shrimp and zesty lime drizzle.
This festive recipe is from Maggie at please visit her site for more on this great treat.
2 tablespoons flour
1 teaspoon chipotle chili powder
Salt and pepper
1 pound peeled and deveined shrimp, tails removed
2 tablespoons unsalted butter
2 tablespoons grapeseed oil
Chipotle-Lime Drizzle
1 cup fat-free greek yogurt
2 chipotle peppers from a can of chipotles in adobo
3 tablespoons adobo sauce from a can of chipotles in adobo
1 teaspoon lime juice
1 ripe avocado, chopped
Purple cabbage, shredded (Tip: get it from the grocery store salad bar! Super easy.)
1 Jalapeno, sliced (remove the seeds if you like your food less spicy)
4 Small Flour tortillas, warmed
Cloister Honey Chipotle Infused Honey, drizzle on top
In a small bowl, whisk together the flour and chipotle powder with a fork. Season the mixture with salt and pepper, and set aside.  Rinse and dry shrimp. Place in a large bowl, and toss with the flour mixture until all of the shrimp is thoroughly coated. In a large skillet over medium heat, melt the butter with the oil. Cook the shrimp for 3-4 minutes, until cooked through and opaque. While your shrimp are cooking, place the chipotle peppers, adobo sauce, and lime juice in the bowl of a mini-food processor. Puree until smooth, and fold mixture into the Greek yogurt. Season to taste with salt.  As soon as your shrimp are done, remove from the heat and assemble your tacos.

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