Chipotle Shrimp Tacos with Fennel and Beans
Ingredients
- 2 tablespoons minced garlic (from 5 to 6 cloves)
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped chipotles in adobo, plus 1 tablespoon sauce
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound large shrimp, peeled and deveined, tails removed
- 2 tablespoons finely chopped fresh cilantro stems, plus ¼ cup leaves for serving
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 lime, halved
- Vegetable oil, for grill
- 12 flour tortillas (each 6 inches)
- 1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
- Sour cream, for serving
Instructions
Chipotle-Shrimp Tacos with Fennel and Beans serves 4 original recipe by Martha Stewart.
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