Honey Chipotle Shrimp Tacos

Prep Time 10

Cook Time 10

Total Time 20

Course Dinner

Cuisine Mexican

Keyword Honey Chipotle Shrimp Tacos

Servings

Sweet, smoky, and spicy shrimp tacos made in just 20 minutes! Featuring honey chipotle shrimp, creamy crema, and crunchy slaw—perfect for easy dinners or Taco Tuesday.

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Ingredients

For the Shrimp:

1 lb large shrimp peeled and deveined
1 chipotle pepper diced
2 tbsp adobo sauce
3 tbsp honey
Juice of 1 lime
Salt and pepper to taste

For the Slaw & Toppings:

½ small red onion thinly sliced
¼ cup red wine vinegar
½ small green cabbage finely shredded (about 2 cups)
8 corn tortillas
2 tbsp vegetable oil
½ cup Mexican crema or sour cream or Greek yogurt
¼ cup fresh cilantro leaves
2 limes quartered (for serving)

Instructions

Marinate the Shrimp:

In a bowl, combine diced chipotle, adobo sauce, honey, lime juice, and shrimp. Toss to coat evenly. Set aside to marinate while preparing the slaw.

Pickle the Onions:

In a small bowl, combine thinly sliced red onion and red wine vinegar. Massage gently to soften the onions and set aside for at least 10 minutes.

Prepare the Cabbage:

Finely shred the green cabbage and set aside. You’ll need about 2 cups total for assembling the tacos.

Warm the Tortillas:

Heat a skillet or griddle over medium-high heat. Warm the tortillas for 20–30 seconds per side, until lightly charred. Keep them wrapped in a clean towel to stay warm.

Cook the Shrimp:

In the same skillet, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook for about 1 minute per side, or until opaque and slightly caramelized. Remove from heat.

Assemble the Tacos:

Divide the cabbage among the tortillas. Add the honey chipotle shrimp, top with pickled red onions, drizzle with Mexican crema, and finish with fresh cilantro leaves. Serve immediately with lime wedges.

Notes

Use raw shrimp for the best flavor and texture—pre-cooked shrimp can become rubbery.

Adjust the heat by adding more or less chipotle and adobo sauce.

For extra creaminess, mix a little lime juice and chipotle sauce into the crema before drizzling.

Char your tortillas directly over a gas flame for a smoky, restaurant-style finish.