Honey Chipotle Shrimp Tacos with Cilantro Lime Slaw
By Pauline Ortiz
15 min
Prep
10 min
Cook
25 min
Total
4
Servings
Easy
Level
These honey chipotle shrimp tacos can be made in 25 minutes or less. I make the slaw while the shrimp marinates for a short time. I serve these tacos for quick meals, including a taco with warm tortillas and perfectly sautéed shrimp with blackened bits.
I dry shrimp before marinating them to improve adhesion of the marinade. I preheat the skillet before cooking shrimp with honey to keep them from sticking. Shrimp can be cooked in a large skillet, 1 to 2 minutes per side, in a C shape, just until opaque and fully cooked. Fry shrimp in batches in a small skillet to prevent steaming and browning.
Start making the cilantro-lime slaw for the tacos, leaving it in the refrigerator while you prepare the shrimp. I recommend using a bagged cabbage blend for ease, even though it's not authentic, it will reduce your preparation time and won't impact the flavor. The cabbage should soften somewhat in the refrigerator but still be fresh when used in the tacos. Warm the tortillas on the stovetop without oil or over an open flame or in the microwave. Three or four shrimp per taco, plus cabbage, are recommended.
On nights when I want bowls, I serve shrimp and coleslaw over cilantro and lime rice or quinoa. Mango or pineapple salsa adds sweet contrast to the meaty adobo flavor of the shrimp. Other optional toppings include avocado, cotija, pickled red onions, and fresh jalapeño slices, but I don't provide all these toppings on the same night.
What makes this special
- Preparation time: 25 minutes. Cole slaw can be prepared ahead of time. Shrimp marinates for 15 minutes.
- One pan for cooking shrimp. Two bowls for other ingredients.
- Bagged coleslaw products offer convenience and a yogurt dressing.
- Corn or flour tortillas would be acceptable; use the same tortillas you purchased.
- Each tortilla contains 3-4 shrimp. A pound of shrimp will serve four people.
- The honey and adobo marinade burn and brown in the skillet.
Ingredients
- •1 lb large shrimp (peeled and deveined)
- •2 tbsp adobo sauce (from a can of chipotles in adobo)
- •2 tbsp honey
- •1 tbsp lime juice (freshly squeezed, for the shrimp marinade)
- •2 cloves garlic (minced)
- •1 tsp smoked paprika
- •½ tsp cumin
- •1 tbsp olive oil
- •½ tsp salt (to taste)
- •¼ tsp black pepper (to taste)
- •10 oz coleslaw mix (shredded cabbage and carrots)
- •½ cup Greek yogurt or sour cream
- •¼ cup cilantro (freshly chopped)
- •1 tbsp lime juice (freshly squeezed, for the slaw)
- •8 small corn or flour tortillas (warmed)
Instructions
- 1
Whisk the Greek yogurt, 1 tbsp lime juice, and chopped cilantro in a medium bowl. Add the coleslaw mix, season with salt and pepper, and toss to coat. Refrigerate until ready to serve.
- 2
Whisk the adobo sauce, honey, 1 tbsp lime juice, garlic, smoked paprika, and cumin in a separate bowl. Pat the shrimp dry, add it to the marinade, and toss to coat. Let sit for 15 minutes.
- 3
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and caramelized. Cook in batches if needed.
- 4
Warm the tortillas. Fill each one with cilantro lime slaw, add several pieces of cooked shrimp, and finish with toppings such as avocado, cotija cheese, or pickled red onions.
FAQ
Nutrition (per serving)
Calories
420
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