Honey Orange Shrimp Tacos

Fish tacos have become increasingly popular at restaurants.  Some are good, some are…not so much.  But let me tell you, in my opinion shrimp tacos are generally better.  While the texture of fish sometimes just disappears in a taco, the shrimp’s texture still remains distinct.  Plus, I just love shrimp any way I can get it.

At first glance, these tacos seems like a weird combination, but everything works together.  The shrimp are in a  sweet and spicy sauce and topped off with a little Ranch dressing.  While ranch dressing gets a bad wrap in the culinary world, I always am on Ranch dressing’s side because that is the kind of person I am. So on the taco it goes.  Carrots may also seem like an odd choice to add in a taco, but trust me- they work in some strange way.  The crunch of the carrot is a good accompaniment to the tender shrimp.

These are an easy recipe to mix it up on taco night.


From Cinnamon Freud
Inspired by Fish City Grill


Honey Orange Shrimp:
12 ounces shrimp, cooked and peeled
5 tablespoons soy sauce
1/2 cup rice wine vinegar
1/2 cup orange juice
2 tablespoons honey
4 cloves garlic, minced
1-2 chipotles, chopped
1-2 teaspoons cornstarch

Shrimp Tacos:
8 flour tortillas
Carrots, sliced
Ranch dressing
Mozzarella cheese


In a large skillet over medium heat, combine soy sauce, rice wine vinegar, orange juice, honey, garlic, and chipotles.  Bring to a boil and reduce heat to low.  Let cook for 5-10 minutes, until thickened.  As needed, mix cornstarch with water and whisk into sauce to thicken. Add shrimp and toss.  Turn off heat.

Spread butter over tortillas. Wrap buttered tortillas in wax paper.  Wrap towel around.  Microwave for approximately 30 seconds, until warmed and butter has melted.

To serve, spoon shrimp and sauce onto taco.  Top with carrots, a little Ranch dressing, mozzarella cheese.  Additional toppings can include chopped lettuce, avocado, and chopped cilantro.

Serves 3-4.

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