Honey Chipotle Shrimp Tacos
User Reviews
5
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Honey Chipotle Shrimp Tacos
Description
This recipe starts by preparing a lime slaw from shredded cabbage, thinly sliced red onion, and chopped cilantro, tossed with olive oil, fresh lime juice, lime zest, salt, and pepper for a crisp, tangy side. The slaw benefits from sitting while the shrimp cook, allowing the flavors to meld.
Jumbo shrimp are patted dry, seasoned, and coated with a glaze made from honey, chipotle adobo sauce, and chopped chipotle pepper, creating a spicy-sweet profile. Quickly cooked in olive oil over medium heat, the shrimp develop a glossy coating and tender texture without becoming tough.
Flour tortillas can be warmed or lightly fried before assembly. The tacos are assembled by layering the shrimp, lime slaw, and toppings like fresh cilantro and crumbled cotija cheese, which adds a salty, creamy element. These tacos balance sweet, smoky, spicy, and fresh flavors for a satisfying meal.
Ingredients
lime slaw
- 4 cups green cabbage or ½ of both, or red cabbage, thinly shredded
- ½ red onion thinly sliced
- ¼ cup cilantro chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons lime juice freshly squeezed
- 2 teaspoons lime freshly grated zest
- salt kosher salt
- black pepper kosher salt
honey chipotle shrimp
- 1 pound jumbo shrimp, peeled and deveined
- salt kosher salt
- black pepper kosher salt
- 3 tablespoons honey
- 2 tablespoons adobo sauce from the can of chipotle peppers
- 1 chipotle pepper diced
- ½ tablespoon olive oil
- cilantro for serving
- flour tortillas for serving
- cotija cheese for sprinkling
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!
User Reviews
Overall Rating
5
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