Honey-Chipotle Shrimp Tacos
The shrimp take only a minute or two to cook through, so make sure you have all of your garnishes ready to go before cooking
We won’t stop you if you want to use flour tortillas instead of corn!


2 Tbsp. adobo (from 1 can chipotle chiles in adobo)
2 Tbsp. honey
1 lb. medium shrimp, peeled, deveined Kosher salt
½ cup mayonnaise
1 garlic clove, finely grated
1 lime, halved
1 small red onion, halved through root end, thinly sliced
8 corn tortillas
2 Tbsp. vegetable oil
¼ head of green cabbage, thinly sliced
Cilantro leaves with tender stems and lime wedges (for serving)

1. Stir adobo and honey in a medium bowl to combine. Add shrimp, season with salt, and toss to coat. Set aside.

2. Mix mayonnaise and 2 Tbsp. water in a small bowl. Add garlic, season with salt, and stir to combine. Set garlic crema aside.

3. Squeeze lime juice into another small bowl and add onion and a pinch of salt. Massage onion with your hands until it begins to soften.

4. Heat a large nonstick skillet over medium-high. Working in batches, warm tortillas in skillet until pliable and starting to darken, about 45 seconds per side. Transfer tortillas to a kitchen towel as you go and wrap up to keep warm.

5. Keep skillet over medium-high heat and pour in oil. Once oil is shimmering, add shrimp mixture and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes. Remove skillet from heat.

6. Unwrap tortillas. Build tacos with shrimp, cabbage, onion, cilantro, and reserved garlic crema. Serve with lime wedges.