Honey Chipotle Shrimp Tacos



Make the Cilantro-Lime Sauce:

In a bowl whisk together all ingredients while seasoning with salt and pepper to taste.

Cover and chill until ready to use.

Prepare the shrimp:

In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.

Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing with honey once halfway through cooking,finished with whole butter at the end, taste for salt and pepper, about 3 - 4 minutes total time shrimp should be cooked.

Assemble the tacos:

Layer cabbage, shrimp, avocados and Cotija over tortillas.

Drizzle with Cilantro-Lime Sauce.

Chef’s Notes:

I love tacos, especially shrimp tacos. This is a fantastic dish to have at home with the family or just chilling poolside dreaming of your favorite Mexican coastal resort, or at least it is for me. If you want to keep this dish somewhat low carb, skip the tortillas and embrace the lettuce cup. Don’t forget to have a delicious Margarita or a Tequilla sunrise with this recipe. You’ll thank me later.


Cilantro-Lime Crema

  • 1/2 cup light sour cream

  • 1 Tbsp fresh lime juice

  • 3 Tbsp very finely chopped cilantro

  • 1 clove finely minced garlic

  • Salt and freshly ground black pepper


  • 1 lb New Wave Foods shrimp

  • 3/4 tsp chipotle chili powder

  • 1/2 tsp chili powder

  • 1/2 tsp ground cumin

  • 1/4 tsp ground paprika

  • 1/4 tsp garlic powder

  • 1/4 tsp ground coriander

  • 1/2 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 3 Tbsp olive oil

  • 3 Tbsp local blossom honey

  • 2 Tbsp unsalted butter

For serving:

  • Cotija cheese, crumbled

  • 2 avocados, peeled, cored and diced

  • 2 cups super fine shredded red cabbage

  • 8-12 four-inch white corn tortillas, warmed