Go Shorts Recipe
Grilled flour tortilla stuffed with honey chipotle shrimp, Tido's slaw, black bean, and corn Pico.
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Ingredients
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Shrimp & Marinade
Tido's Slaw
Black Bean & Corn Pico
Assembly & Finish
Method
Shrimp & Marinade
Make marinade
In a medium bowl whisk together honey, minced chipotle, lime juice, olive oil, minced garlic, smoked paprika, salt, and black pepper until combined.
Marinate shrimp
Add the shrimp to the bowl and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes to avoid breaking down the shrimp).
Cook shrimp
Heat a large skillet or grill pan over medium-high heat. Add a teaspoon of oil if using a skillet. Remove shrimp from marinade, letting excess drip off. Cook shrimp in a single layer for 2 minutes per side, until pink and opaque and glaze is slightly caramelized. Remove from heat and keep warm.
Tido's Slaw
Prepare slaw dressing
In a bowl whisk together mayonnaise, apple cider vinegar, honey, lime zest, lime juice, salt, and black pepper until smooth.
Toss slaw
Combine shredded green cabbage, red cabbage, and carrot in a large bowl. Add sliced green onion. Pour dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning. Refrigerate until assembly.
Black Bean & Corn Pico
Combine pico
In a medium bowl combine rinsed black beans, corn kernels, diced cherry tomatoes, red onion, minced jalapeño, and chopped cilantro. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss gently and let sit 10 minutes for flavors to meld.
Assembly & Finish
Assemble GO SHORTS
Lay a flour tortilla flat. Place about 1/4 cup shredded cheese in the center, then arrange 6 cooked shrimp (slightly overlapping) over the cheese. Top the shrimp with 2–3 tablespoons of Tido's slaw and 2–3 tablespoons of the black bean & corn pico. Add hot sauce if desired and a squeeze of lime. Fold into a half-moon or roll tightly (your preferred fold for grilling). Repeat with remaining tortillas.
Grill tortillas
Brush both sides of each folded tortilla lightly with melted butter or oil. Heat a large nonstick skillet or griddle over medium heat. Grill each folded tortilla 2–3 minutes per side, pressing gently with a spatula, until tortilla is golden brown and cheese is melted. Work in batches if necessary.
Serve
Cut each grilled GO SHORT in half if desired. Serve immediately with extra lime wedges and optional hot sauce on the side.