Honey-Chipotle Shrimp Tacos
Quick and flavorful shrimp tacos with a sweet and spicy sauce, topped with a crunchy cabbage slaw.
Ingredients
- 2 Tbsp.adobo sauce from 1 can chipotle chiles in adobo
- 2 Tbsp.honey
- 1 lb.medium shrimp, peeled, deveined
- kosher salt
- ½ cupmayonnaise
- 2 Tbsp.water
- 1small garlic clove
- ¼head of green cabbage
- 1 cupcilantro leaves with tender stems
- 1small red onion
- 1lime
- 8corn tortillas
- 2 Tbsp.vegetable oil
Instructions
Stir adobo sauce and honey in a medium bowl until combined. Add shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings.
Mix mayonnaise with water in a small bowl. Grate garlic clove into bowl, season with salt, and stir to combine.
Thinly slice cabbage into very thin strips.
Coarsely chop cilantro.
Peel and trim onion. Cut in half lengthwise, then thinly slice.
Cut lime in half and squeeze out juice from both halves into another small bowl. Add sliced onion and a pinch of salt. Massage with your hands until onion begins to soften.
Heat a large nonstick skillet over medium-high. Working with one at a time, warm tortilla in skillet until pliable and starts to darken, 30–45 seconds per side. Transfer tortillas to a piece of foil and wrap tightly to keep warm.
Return skillet to medium-high heat and pour in oil. Once oil begins to shimmer, add shrimp mixture and cook, stirring occasionally, until shrimps turn pink and cooked through, 1–2 minutes. Remove skillet from heat.
Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.