Ingredients
Shrimp
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from the same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
Slaw
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Pinch of salt
To Assemble
- 8 6-inch tortillas (corn or flour, your preference)
- Avocado, sliced
- Extra lime wedges, for serving
Instructions
- Season the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. Sprinkle salt, black pepper, smoked paprika, garlic powder, and chili powder evenly over the shrimp. Toss well to ensure an even coating of all seasonings.
- Cook the shrimp: Heat a large skillet over medium-high heat and add olive oil. Once hot, add the shrimp in a single layer, avoiding overcrowding by cooking in batches if necessary. Cook for 90 seconds, then flip and cook another 90 seconds, until shrimp are opaque and have light golden caramelization.
- Make the honey-lime sauce: Reduce the heat to low. Add butter, lime zest, lime juice, and honey to the skillet. Toss the shrimp to coat them evenly in the sauce. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken and cling to the shrimp. Remove from heat and stir in finely chopped cilantro to finish the sauce.
- Prepare the creamy slaw: In a large bowl, combine shredded green cabbage, half the chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until the cabbage is lightly coated in a creamy, tangy dressing. The slaw should have a light coating, not overly dressed.
- Warm the tortillas: Warm the tortillas using your preferred method: microwave, oven, or directly over a gas stovetop flame for a slight char and pliability.
- Assemble the tacos: Place a scoop of creamy slaw on each warm tortilla. Top with 4-6 shrimp coated in the cilantro honey lime sauce. Add sliced avocado on top and finish with an extra squeeze of fresh lime juice. Serve immediately with additional lime wedges on the side.
Notes
- For best results, use wild-caught shrimp for flavor and texture.
- Adjust chili powder quantities to control spice level.
- Cooking shrimp in batches prevents steaming and ensures caramelization.
- Warming tortillas over a gas flame adds a subtle smoky flavor but use caution to avoid burning.
- Slaw is best freshly tossed to maintain crispness.
- Use corn tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired