• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    15 minutes
  • Serves

Equipment: Milo Skillet


Honey Chipotle Shrimp Tacos

6 small corn or flour tortillas

12 oz (340 g) raw large shrimp, peeled and deveined

1 tsp (3 g) chipotle powder

½ tsp (1.5 g) ground cumin

¼ tsp (1 g) chili powder

¼ tsp (1 g) garlic powder

Zest from one lime

1 tsp (5 ml) honey

Jalapeno Slaw

¼ cup (15 g) cilantro leaves and stems

½ jalapeno, deseeded

1 garlic clove

1 green onion, trimmed

Juice from half lime

1 tbsp (15 ml) oil

1 tbsp (15 ml) full fat greek yogurt

1 tbsp (15 ml) mayonnaise (or more yogurt)

2 cups (680 g) green cabbage, thinly sliced

Optional Toppings

Green onions, sliced

Crumbled feta cheese


Pickled onions

Hot sauce


Pat shrimp dry with paper towel. Season with salt, pepper, chipotle powder, cumin, chili powder and garlic powder. Set aside to marinate while you prepare the rest of the recipe.

In a small food processor or blender*, add all ingredients for the jalapeno slaw except for the cabbage. Pulse or blend until creamy. Taste and add more salt, pepper or lime juice as needed.

In a medium bowl, add cabbage and dressing and toss to coat. Set aside.

In a skillet over medium high heat, heat tortillas for 10-20 sec per side, working in batches. Set aside and cover to keep warm while you cook the shrimp.

In the same skillet, heat 1 tbsp oil over high heat. When the pan is very hot, add shrimp in an even layer.

Cook shrimp for 2-3 min on each side, until golden and blackened in spots. Transfer to a plate off heat immediately.

To the cooked shrimp, add lime zest and honey over top. Toss gently to coat.

Serve warm tortillas with honey chipotle shrimp and jalapeno slaw. Top with green onions, avocado, sour cream, cilantro, pickled onions and hot sauce if desired. Enjoy right away.


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Meredith Youngson