Recipes Ingredients Seafood Recipes Shrimp Recipes Chipotle-Shrimp Tacos with Fennel and Beans Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 50 mins Total Time: 1 hrs 5 mins Servings: 4 For this easy weeknight dinner, shrimp tacos get smokiness from the grill and also from canned chipotles in adobo, a hardworking pantry item that does its job spectacularly in small doses. A fennel slaw, tossed with lime juice and salt, adds zesty crunch to every mouthful. 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 Directions With the side of a heavy knife, mash 1 tablespoon garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl; stir in chipotles and sauce and 1 tablespoon olive oil. Add shrimp and toss to coat. Let stand at least 15 minutes (or refrigerate in an airtight container up to 1 day). Heat remaining 2 tablespoons olive oil in a skillet over medium. Add remaining 1 tablespoon garlic and cilantro stems; cook until fragrant and garlic is just golden, about 1 minute. Stir in beans and 1/2 cup water. Season with salt and pepper. Reduce heat and simmer, mashing some beans with the back of a spoon, until liquid has mostly evaporated, 3 to 5 minutes. Season to taste and squeeze half of lime over top. Remove from heat; cover to keep warm. Heat grill to high. Thread shrimp onto metal or presoaked wooden skewers (2 to 3 a skewer). Brush grates with vegetable oil. Grill shrimp, undisturbed, until charred in spots and easily lifted from grates, about 2 minutes. Using tongs, flip skewers and cook until shrimp are opaque, about 1 minute more. Transfer to a plate; tent with foil. Blister tortillas over direct heat, flipping once, about 30 seconds each. Wrap in a clean towel to keep warm. Just before serving, toss fennel with juice of remaining lime half and a generous drizzle of olive oil; season with salt and pepper. To serve, pile tortillas with beans, fennel slaw, and a shrimp skewer. Top with cilantro leaves and sour cream. Cook's Notes If marinating the shrimp overnight, thread them, then drizzle with olive oil just before grilling. Rate it Print