Honey Chipotle Shrimp Tacos

Name: Honey Chipotle Shrimp Tacos
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 people
Ingredients: 4 cups thinly shredded green or red cabbage; ½ red onion; ¼ cup chopped cilantro; ¼ cup extra virgin olive oil; 2 tablespoons freshly squeezed lime juice; 2 teaspoons freshly grated lime zest; kosher salt and pepper; 1 pound jumbo shrimp; kosher salt and pepper; 3 tablespoons honey; 2 tablespoons adobo sauce from the can of chipotles; 1 chipotle pepper; ½ tablespoon olive oil; cilantro; flour tortillas; cotija cheese

User Reviews

5.0

18 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
American

Honey Chipotle Shrimp Tacos

Kian Mendoza

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We love these honey chipotle shrimp tacos! Tender, juicy shrimp is cooked in a honey chipotle mixture until sticky and delicious. Served on soft flour tortillas and topped with crumbled cotija cheese and crunchy lime slaw, these are a huge hit every time!

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Ingredients

Servings

lime slaw

4 cups thinly shredded green or red cabbage, or ½ of both
½ red onion, thinly sliced
¼ cup chopped cilantro
¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 teaspoons freshly grated lime zest
kosher salt and pepper

honey chipotle shrimp

1 pound jumbo shrimp, peeled and deveined
kosher salt and pepper
3 tablespoons honey
2 tablespoons adobo sauce from the can of chipotles
1 chipotle pepper, diced
½ tablespoon olive oil,
cilantro, for serving
flour tortillas, for serving
cotija cheese, for sprinkling

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Instructions

Start by making the slaw - it gets better as it sits. Place the cabbage, red onion and cilantro in a large bowl. Whisk together the olive oil, lime juice, lime zest and a big pinch of salt and pepper.
Pour the mixture over the cabbage in the bowl and toss well until combined. Set aside until ready to use.
If you want to fry your tortillas, you can also do that now before cooking the shrimp. I do mine in a skillet with a drop of olive oil or vegetable oil. Then I keep them warm in a low oven (like 200 degrees F). Again - this is not necessary, the soft flour tortillas are just as good!
Pat the shrimp completely dry with a paper towel. Season the shrimp all over with the salt and pepper.
In a bowl, whisk together the honey, adobo sauce and chipotle pepper. If you're making this for kids and want to avoid super spicy, leave out the actual pepper and just do the adobo sauce.
Heat the olive oil in a large skillet over medium heat. Add the shrimp to the skillet and cook for just 30 seconds, until pink and opaque. Flip the shrimp over and cook for another 30 seconds. Pour the honey chipotle mixture in the pan and let it cook with the shrimp until it’s thickened and the shrimp is cooked through, another 2 to 3 minutes. Sprinkle with fresh cilantro.
Assemble the tacos by placing a few shrimp on the tortillas. Top with the crumbled cotija cheese and the lime slaw. Eat!