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.
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.
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.
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.
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.
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.
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.