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Chipotle-Honey Shrimp Tacos

Chipotle-Honey Shrimp Tacos

The piquant sweet and spicy combo is what makes these tacos stand-out among the crowd of tacos. The heat is calmed by a lovely garlic crema and cold, crispy and crunchy cabbage. A dusting of pickled red onions makes these tacos the most addictive and delicious. Everything you want in a taco. This recipe can easily be doubled. When figuring how much shrimp to buy, stick with half a pound of shrimp per person, which makes two tacos.

Course Main Course
Cuisine Mexican
Keyword shrimp, tacos
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from the May 2020 issue of Bon Appetit (recipe posted on website July 2018)

Ingredients

For the shrimp marinade

  • 2 tablespoons adobo (chipotle chiles in adobo from a can)
  • 2 tablespoons honey
  • 1 pound shrimp peeled and deveined (save the shrimp shells; store them in freezer bag and put them in the freezer for shrimp stock)
  • 2 tablespoons olive oil
  • 1 pinch kosher or sea salt

For the garlic-lime crema

  • 1/2 cup mayonnaise
  • 1/2 lime, juiced
  • 1 clove garlic, minced or finely grated

To assemble the tacos

  • 1/4 head red or green cabbage, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, quartered garnish
  • Pickled red onions garnish
  • 4 corn tortillas

Instructions

  1. In a bowl, add the adobo and honey and stir well until combined. Add the peeled and deveined shrimp, a pinch of salt for seasoning and toss to coat. Set aside.

    Chipotle honey marinade
  2. In a small bowl, place the mayo and minced garlic and squeeze the juice of half a lime. Stir well to combine until well blended and set aside.

    Garlic-lime crema
  3. Heat a large non-stick skillet over medium-high heat. Add two tablespoons olive oil. Once oil is shimmering, add the shrimp and cook, stirring occasionally, until bright pink and curled, flip the shrimp so it cooks on both sides. This will be about 2-4 minutes to cook through. Remove skillet from heat.

    Chipotle-honey shrimp
  4. Over gas flame or on a skillet over medium-high heat, work in batches to heat the tortillas. I love to let them get burned spots on them directly from the heat, but warm them until they are pliable, about 45 seconds per side. Transfer hot tortilla to a fresh kitchen towel and wrap it up to keep warm until the next tortilla is ready to be added to the hot kitchen towel.

  5. When ready to serve, place hot tortilla on a plate and build your taco with shrimp, cabbage, cilantro and red onions and a generous few dollops of garlic crema. Squeeze a little lime juice over everything and enjoy.

    Chipotle-Honey Shrimp Tacos

Recipe Notes

If you are into spicy, feel free to grab the chipotle peppers that cling to the skillet. If you prefer less spicy, leave the chipotle pepper residue behind in the skillet.