Start by making the slaw - it gets better as it sits. Place the cabbage, red onion and cilantro in a large bowl. Whisk together the olive oil, lime juice, lime zest and a big pinch of salt and pepper.
Pour the mixture over the cabbage in the bowl and toss well until combined. Set aside until ready to use.
If you want to fry your tortillas, you can also do that now before cooking the shrimp. I do mine in a skillet with a drop of olive oil or vegetable oil. Then I keep them warm in a low oven (like 200 degrees F). Again - this is not necessary, the soft flour tortillas are just as good!
Pat the shrimp completely dry with a paper towel. Season the shrimp all over with the salt and pepper.
In a bowl, whisk together the honey, adobo sauce and chipotle pepper. If you're making this for kids and want to avoid super spicy, leave out the actual pepper and just do the adobo sauce.
Heat the olive oil in a large skillet over medium heat. Add the shrimp to the skillet and cook for just 30 seconds, until pink and opaque. Flip the shrimp over and cook for another 30 seconds. Pour the honey chipotle mixture in the pan and let it cook with the shrimp until it’s thickened and the shrimp is cooked through, another 2 to 3 minutes. Sprinkle with fresh cilantro.
Assemble the tacos by placing a few shrimp on the tortillas. Top with the crumbled cotija cheese and the lime slaw. Eat!