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6-8 tortillas corn tortillas

Cabbage Slaw

¼ cup mayonnaise

1 tablespoon lime juice about ½ lime

1 teaspoon white granulated sugar

½ teaspoon salt plus more to taste

¼ teaspoon pepper

4 cups shredded cabbage

¼ cup cilantro chopped

1 green onion thinly sliced

Honey Chipotle Shrimp

1 tablespoon cooking oil I used avocado oil

1-2 chipotle chiles in adobo (canned) minced; option to remove seeds

1 tablespoon adobo sauce

2-3 cloves garlic minced

1 teaspoon lime zest grated

1 tablespoon honey

½ teaspoon dried oregano

¾ teaspoon salt

¼ teaspoon pepper

1 lb raw shrimp peeled, de-veined, and tails removed

Optional Toppings

Avocado sliced

Cotija cheese grated

Lime wedges


Make the slaw: In a large bowl, whisk together mayo, lime juice, sugar, salt, and pepper. Add in the cabbage, cilantro, and green onion and mix to combine. Let sit in fridge for at least 20 minutes while you continue with the recipe.

Marinade the shrimp: In another bowl, combine oil, minced chipotle peppers, adobo sauce, garlic, lime zest, honey, oregano, salt, and pepper. Pat the shrimp dry and add to marinade. Toss to combine and let sit for 10-15 minutes.

Warm the tortillas: Heat tortillas in a dry skillet, griddle, or directly over a gas flame until warm and pliable, about 30 seconds per side. Wrap in foil to keep warm and set aside.

Cook the shrimp: Heat a large skillet over medium-high heat. When hot, add marinaded shrimp in a single layer. Once first side is opaque in about 2-3 minutes, flip the shrimp and turn the heat off. The residual heat will cook the second side and should take another 2-3 minutes.

Assemble: On top of a warm tortilla, top with 3-5 pieces of shrimp, cabbage slaw, and desired toppings. I recommend sliced avocado, grated cotija cheese, and a sprinkle of salt and pepper. Finish with a squeeze of lime.