Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons honey
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sriracha or chili garlic sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 8 small flour or corn tortillas
- 2 cups shredded cabbage or slaw mix
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (plus extra wedges for serving)
- 1/2 cup sour cream or Greek yogurt (optional garnish)
- 1 sliced avocado
Instructions
- In a small bowl, whisk together the honey, soy sauce, sriracha, and minced garlic until the honey is fully incorporated. Set aside about two tablespoons of this sauce to drizzle over the finished tacos later.
- Place the cleaned shrimp in a medium bowl and pour the remaining sauce over them. Toss well to ensure every shrimp is coated. Let them sit for about 10 minutes to soak up the flavors while you prepare the toppings.
- In another bowl, toss the shredded cabbage with lime juice and half of the chopped cilantro. This simple lime slaw provides the essential crunch and acidity needed to balance the sweet and spicy shrimp.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, discarding the excess marinade from the bowl. Cook for 2-3 minutes per side until the shrimp are pink, opaque, and the sauce has thickened into a sticky glaze.
- While the shrimp finish cooking, lightly toast your tortillas over an open gas flame or in a dry pan until they are warm and slightly charred around the edges.
- Place a handful of the lime slaw onto each tortilla. Top with 3-4 honey garlic shrimp, a few slices of avocado, and a sprinkle of the remaining cilantro. Drizzle with the reserved sauce or a dollop of sour cream if desired.
- Cook Time: 25 minutes
- Diet: Gluten-Free