sheetpan sticky honey jalapeno shrimp tacos with cilantro mango crema_________________________________Weeknight tacos tossed in a sweet honey marinade and drizzled with the most addicting mango sauce.
Ingredients
- 1 lb large shrimp
- 2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- a pinch kosher salt and pepper
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 jalapeno, deseeded and diced
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1/4 tsp black pepper
- 1 tsp corn starch, dissolved in 1 tbsp water
- 8 corn or wheat tortillas
- sour cream or plain Greek yogurt, arugula or lettuce, lime wedges, and fresh cilantro, to serve
cilantro mango crema
- 1 mango, cut into chunks
- 1/4 cup plain Greek yogurt
- 1/4 cup cilantro (or basil)
- 2 tbsp red onion
- 1 tbsp lime juice
- kosher salt, to taste
Instructions
- Preheat oven to 450 degrees.
- In a small saucepan, whisk together soy sauce, honey, jalapeno, garlic, lime juice, and black pepper. Bring to a boil and cook until reduced by half, about 5 minutes. Pour in corn starch slurry and whisk an additional 2-3 minutes until thickened. Remove from heat and set aside.
- Pat the shrimp dry. On a baking sheet, toss with 1 tbsp olive oil, chili powder, oregano, paprika, salt, and pepper. Roast for 6 minutes until opaque.
- Pour half of the sticky honey sauce over the shrimp and toss to coat. Turn broiler to high and cook an additional 1-2 minutes until slightly crisped.
- Make the mango crema. In the bowl of a food processor, combine mango, Greek yogurt, cilantro, lime juice, and salt. Puree until very smooth.
- Warm tortillas in the microwave under damp paper towels for 20 seconds. To assemble, spread sour cream or Greek yogurt on the bottom of a tortilla and top with a handful of arugula or lettuce. Arrange shrimp and drizzle first with remaining sticky honey sauce, then mango crema. Squeeze additional lime juice overtop, as desired.