Description
These easy honey chipotle shrimp tacos are packed with sweet, smoky, and spicy flavor, paired with a quick homemade slaw and creamy sauce. Perfect for a fast weeknight dinner or a fun taco night.
Ingredients
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the can)
- 2 tablespoons honey
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 tablespoon olive oil (for slaw)
- 1 tablespoon freshly squeezed lime juice
- Salt and pepper to taste (for slaw)
- ⅓ cup sour cream
- 1 tablespoon adobo sauce (for crema)
- Juice of 1 lime (for crema)
- Salt to taste (for crema)
- 8 small flour or corn tortillas
- Fresh cilantro and lime wedges for serving
Instructions
- In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Add the chopped chipotle peppers, adobo sauce, and honey. Mix well and let the shrimp marinate while preparing the slaw and crema.
- In a separate bowl, combine the shredded green and purple cabbage. Drizzle with olive oil, lime juice, and season with salt and pepper. Toss to combine and set aside.
- To make the chipotle lime crema, mix sour cream with adobo sauce, lime juice, and a pinch of salt. Stir until smooth and creamy.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 6 to 8 minutes, flipping halfway through, until pink and cooked through.
- Warm the tortillas in a skillet or microwave until pliable.
- Assemble the tacos by placing some slaw on each tortilla, topping with shrimp, drizzling with crema, and garnishing with fresh cilantro and a squeeze of lime.
Notes
- You can adjust the level of spice by using more or fewer chipotle peppers.
- These tacos are great with corn or flour tortillas – use your favorite.
- Double the crema recipe for extra drizzle or dipping sauce.
- The slaw can be made ahead of time and stored in the fridge for a few hours.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg
