Honey Chipotle Shrimp Tacos

5 from 3 votes

These Honey Chipotle Shrimp Tacos are bursting with flavor! Sweet and smoky marinaded shrimp are paired with an easy herb slaw for the perfect combo. These spicy tacos are great for a quick weeknight dinner or when you need to impress a crowd!

Prep Time 30

Cook Time 10

Total Time 40

Servings tacos

Calories 213

Author Jessica Kwon

Ingredients

6-8 tortillas I used corn tortillas

Cabbage Slaw

¼ cup mayonnaise
1 tablespoon lime juice about ½ lime
1 tablespoon white granulated sugar
½ teaspoon salt plus more to taste
¼ teaspoon pepper
4 cups shredded cabbage
¼ cup cilantro chopped
1 green onion thinly sliced

Honey Chipotle Shrimp

1 tablespoon cooking oil I used avocado oil
1-2 chipotle chiles in adobo (canned) minced; option to remove seeds
1 tablespoon adobo sauce
2-3 cloves garlic minced
1 teaspoon lime zest grated
1 tablespoon honey
½ teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon pepper
1 lb raw shrimp peeled, de-veined, and tails removed

Optional Toppings

US Customary - Metric

Instructions

Make the slaw. In a large bowl, whisk together mayo, lime juice, sugar, salt, and pepper. Add in the cabbage, cilantro, and green onion and mix to combine. Let sit in fridge for at least 20 minutes while you continue with the recipe.
Marinade the shrimp. In another bowl, combine oil, minced chipotle peppers, adobo sauce, garlic, lime zest, honey, oregano, salt, and pepper. Pat the shrimp dry and add to marinade. Toss to combine and let sit for 10-15 minutes.
Warm the tortillas. Heat tortillas in a dry skillet, griddle, or directly over a gas flame until warm and pliable, about 30 seconds per side. Wrap in foil to keep warm and set aside.
Cook the shrimp. Heat a large skillet over medium-high heat. When hot, add marinaded shrimp in a single layer. Once first side is opaque in about 2-3 minutes, flip the shrimp and turn the heat off. The residual heat will cook the second side and should take another 2-3 minutes.
Assemble. On top of a warm tortilla, top with 3-5 pieces of shrimp, cabbage slaw, and desired toppings. I recommend sliced avocado, grated cotija cheese, and a sprinkle of salt and pepper. Finish with a squeeze of lime.

Notes

Serving size is dependent on the size of your shrimp and tortillas. It can range from 5-10 tacos.
To make a less spicy version, leave out the chipotle peppers and only use the adobo sauce. You can also increase the honey and oil to dilute the marinade.

Nutrition