# Ingredient List:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 3 tbsp honey
03 - 3 cloves garlic, minced
04 - 2 tbsp low-sodium soy sauce
05 - 1 tbsp fresh lime juice
06 - 1 tbsp olive oil
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
→ Cabbage Slaw
09 - 2 cups shredded red cabbage
10 - 1/2 cup shredded carrots
11 - 1/4 cup fresh cilantro, chopped
12 - 1/4 cup mayonnaise
13 - 2 tbsp fresh lime juice
14 - 1 tsp honey
15 - 1/4 tsp salt
→ Tacos & Garnish
16 - 8 small corn or flour tortillas, warmed
17 - 1 avocado, sliced (optional)
18 - Lime wedges, for serving
# Directions:
01 - Whisk together honey, minced garlic, soy sauce, lime juice, olive oil, smoked paprika and black pepper in a medium bowl; add shrimp, toss to coat, and refrigerate 10–15 minutes.
02 - In a large bowl combine shredded cabbage, shredded carrots and chopped cilantro; in a separate small bowl whisk mayonnaise, lime juice, honey and salt, then pour over vegetables and toss until evenly coated; set aside.
03 - Heat a large skillet over medium-high heat, add marinated shrimp (discard excess marinade) and cook 2–3 minutes per side until opaque and lightly caramelized; remove from heat.
04 - Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable.
05 - Layer a portion of cabbage slaw on each warmed tortilla, top with 3–4 shrimp, add avocado slices and extra cilantro if desired, and finish with a squeeze of lime.
06 - Serve immediately while shrimp are hot and tortillas are pliable; offer lime wedges and hot sauce or sliced jalapeño on the side for additional heat.
