Honey-Chipotle Shrimp Tacos

These tacos are perfect for an easy, less than 30-minute meal that can be served for any weeknight dinner. This recipe can be doubled, or tripled, for larger groups at your next dinner party.

The flavors of these shrimp tacos were incredible and it was very simple to get all together. The best part about working with shrimp is that it doesn’t take long to marinate and soak up the honey & chipotle chiles in adobo mixture. We recently bought a tortilla press, so we went a little extra and made our own blue masa corn tortillas, but those aren’t entirely necessary to make this meal a slam dunk. This is an easy, less than 30-minute meal that is perfect for a simple weeknight dinner.

Equipment Needed

Ingredients and Recipe

Honey-Chipotle Shrimp Tacos

Recipe Credit
Publisher – Bon Appétit 'Honey-Chipotle Shrimp Tacos'
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 8 tacos
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins


  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Mise en Place Bowls
  • Mixing Bowl
  • Lime Juicer
  • Fine Microplane Grater
  • Non-Stick Frying Pan
  • Tongs


For the Shrimp

  • 2 tbsp adobo sauce from 1 can chipotle chiles in adobo
  • 1 tbsp honey
  • 1 lb shrimp peeled, deveined
  • ½ tsp kosher salt

For the Toppings

  • ¼ cup mayonnaise
  • 1 tbsp hot sauce like Crystal, Tobacco or Frank's
  • 1 small garlic clove
  • ¼ head of green cabbage or iceberg lettuce
  • 1 cup cup cilantro
  • 1 small red onion
  • 1 lime
  • 8 corn tortillas
  • 2 tbsp vegetable or canola oil


For the Shrimp

  • Stir the adobo sauce and honey in a medium mixing bowl with a spoon until combined. Add 1 lb. shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside.

For the Toppings

  • Cut the onion in half lengthwise, peel and trim, then thinly slice. Add to a small bowl. Cut the lime in half and squeeze out juice from both halves into the same bowl, plus a pinch of salt. Massage with your hands until onion begins to soften. Set aside.
  • Mix ¼ cup mayonnaise with 1 tbsp hot sauce in a small bowl. Grate the garlic clove into bowl, season with a pinch of salt, and stir to combine with a spoon. Set aside.
  • Thinly slice ¼ head of cabbage or iceberg lettuce. Set aside in a small bowl.
  • Coarsely chop the cilantro. Set aside in small bowl.

Cooking the Tortillas and Shrimp

  • Heat a large non-stick frying pan over medium-high. Working with 1-2 tortillas at a time (depending on the size of your pan), warm tortilla in skillet until pliable and starts to darken, about 30-45 seconds per side. Transfer tortillas, as they are ready, to a plate and cover with a dish towel after each tortilla is warmed.
  • Pour the 2 tbsp of oil into the pan. Once oil begins to shimmer, add shrimp mixture and cook, stirring occasionally, until shrimps turn pink and cooked through, about minute per side. Remove shrimp from pan to a serving bowl or plate.

Taco Assembly

  • Uncover tortillas and build tacos with shrimp, cabbage or lettuce, spicy garlic mayo, onions and cilantro. Serve and enjoy!
Author: Andy Baraghani
Course: Dinner, Lunch
Cuisine: Mexican

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