- 12 ounces large peeled shrimp
- 2 tablespoons chili crisp
- 1 teaspoon smoked paprika or ground chipotle
- 1 teaspoon hot honey
- 8 corn tortillas
- 1 avocado - seeded, peeled, and sliced
- Pickled red onions
- Trader Joe's Jalapeño Sauce or your favorite sauce(s)
Peel and devein the shrimp as needed. Toss them thoroughly with the chili crisp and smoked paprika or ground chipotle (if you want more heat).
Heat a large skillet over medium-high heat. Sauté the shrimp until fully pink and crisp around the edges. Just before removing them from the skillet, drizzle them evenly with the hot honey and toss to coat. Remove from the skillet.
Reduce the heat on the skillet to medium and warm the tortillas in the pan, turning at least once. You want to let the tortillas capture some of the pan sauce along their edges. Remove from the heat and place 1-2 tortillas per taco on serving plates. Arrange avocado slices, shrimp, pickled red onions, and the sauce(s) of your choice on the tacos and serve immediately.
- Yields: 2-3 servings
- Preparation Time: 20 minutes
Related Articles