We love these honey chipotle shrimp tacos! Tender, juicy shrimp are cooked in a honey-chipotle glaze until sticky and delicious. Served on warm flour tortillas and finished with crumbled cotija and a crunchy lime slaw, these tacos are always a hit.
These sticky shrimp tacos have quickly become a household favorite.
Tender, juicy shrimp tossed in a sticky honey-chipotle sauce, nestled in soft flour tortillas and topped with crumbly cotija and bright lime slaw. The contrast of textures — juicy shrimp, crunchy slaw, and soft tortillas — makes these tacos unforgettable.
This is my kind of taco.
I’m always looking for new taco ideas. My kids adore my baked turkey tacos, but I like to rotate in different fillings so they experience a variety of flavors and textures. Growing up we had taco night every week — sometimes hard shells, sometimes soft flour tortillas — but the routine can get stale, so I love mixing things up.
Variety keeps taco night exciting. I’ll put nearly anything in a tortilla. At restaurants, my kids often pick chicken or pulled pork, while I reach for fish or shrimp. Shrimp tacos can be hard to find, so we make them at home — they’re easy, quick, and always memorable.
My lime sheet pan shrimp fajitas are one of the most-made recipes I share, and they inspired this version. I cook the shrimp in a skillet with a simple honey-chipotle glaze, then top them with a super-crunchy lime slaw. I also lightly pan-fry the tortillas for a slight crisp before assembling — optional, but so good. A sprinkle of cotija adds creamy, salty balance.
The sauce is incredibly simple: just honey and chipotles in adobo, with a pinch of salt and pepper. It yields sticky-sweet shrimp with a hint of heat. For kids or anyone sensitive to spice, skip the diced chipotle and use only the adobo sauce for milder flavor.
Timing is key to tender shrimp — cook them quickly. Sear each side 30 seconds to one minute depending on size, then add the honey-chipotle mixture and let it reduce until glossy and the shrimp are cooked through. The glaze clings to the shrimp and becomes addictively good straight from the pan.
The lime slaw is equally effortless and bright. I use a simple mix of shredded cabbage, red onion, cilantro, olive oil, fresh lime juice, lime zest, and salt and pepper. It mellows as it sits and pairs perfectly with seafood and richer taco fillings.
These tacos are easy, flavorful, and impressive enough for weeknight dinners or casual gatherings. Add a squeeze of lime and extra cilantro if you like — they’re that good.
Honey Chipotle Shrimp Tacos
Honey Chipotle Shrimp Tacos
4 people
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Ingredients
lime slaw
- 4 cups thinly shredded green or red cabbage, or ½ of both
- ½ red onion, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons freshly grated lime zest
- Kosher salt and pepper
honey chipotle shrimp
- 1 pound jumbo shrimp, peeled and deveined
- Kosher salt and pepper
- 3 tablespoons honey
- 2 tablespoons adobo sauce from the can of chipotles
- 1 chipotle pepper, diced (optional)
- ½ tablespoon olive oil
- Cilantro, for serving
- Flour tortillas, for serving
- Cotija cheese, for sprinkling
Instructions
- Make the slaw first so it has time to mellow. In a large bowl combine the cabbage, red onion, and cilantro. Whisk together olive oil, lime juice, lime zest, and a generous pinch of salt and pepper. Pour over the cabbage and toss to combine. Set aside.
- If you prefer slightly crisp tortillas, pan-fry them briefly in a skillet with a little oil and keep warm in a low oven. Soft flour tortillas work perfectly as well.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- In a small bowl whisk the honey, adobo sauce, and diced chipotle pepper (omit the diced pepper for milder flavor). Set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook about 30 seconds per side, until just pink. Pour in the honey-chipotle mixture and cook another 2 to 3 minutes, stirring, until the sauce thickens and the shrimp are cooked through. Sprinkle with cilantro.
- Assemble tacos: place shrimp on tortillas, top with crumbled cotija and lime slaw. Serve immediately.
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Happy taco-ing!