Honey Lime Shrimp Tacos
Honey Lime Shrimp Tacos are made with juicy shrimp tossed in a buttery honey lime sauce.Served with creamy cabbage slaw and avocado on warm tortillas.An easy 25-minute taco recipe perfect for busy weeknights.
Ingredients
For the Shrimp
- 1 lb wild-caught shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/2 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
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1/2 bunch cilantro finely chopped
For the Slaw
- 3 cups finely shredded green cabbage
- 1/2 bunch cilantro finely chopped
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- Pinch of salt
For Assembly
- 1 avocado sliced
- 8 small tortillas corn or flour
Instructions
Step 1: Season the Shrimp
- Pat the shrimp dry with paper towels. Season with salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss well to coat evenly.
Step 2: Cook the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer without overcrowding the pan. Cook for about 90 seconds per side until opaque and lightly caramelized.
Step 3: Make the Honey Lime Sauce
- Reduce heat to low. Add butter, lime zest, lime juice, and honey. Toss the Honey Lime Shrimp Tacos filling until coated in the glossy sauce. Simmer for 2–3 minutes until slightly thickened. Stir in cilantro and remove from heat.
Step 4: Prepare the Slaw
- In a large bowl, combine cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until lightly coated.
Step 5: Assemble the Tacos
- Warm tortillas using your preferred method. Add creamy slaw to each tortilla followed by 4–6 shrimp. Spoon extra honey lime sauce over the top and finish with sliced avocado.
Notes
- Swap Greek yogurt with sour cream if preferred.
- Mango salsa pairs beautifully with these shrimp tacos.
- Use red cabbage for extra color and crunch.
- Serve with rice, black beans, or grilled corn.