Ingredients
Scale
Shrimp
- 1 lb wild-caught shrimp, peeled and deveined
- 1/2 tsp each salt and black pepper
- 1 tsp each smoked paprika, garlic powder, and chili powder
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp lime zest (from 1 lime)
- 2 tbsp lime juice (from that same lime)
- 2 tbsp honey
- 1/2 bunch cilantro, finely chopped
The Rest
- 3 cups finely shredded green cabbage
- 1/2 bunch cilantro, finely chopped
- 1/2 cup Greek yogurt
- 2 tbsp lime juice (from 1 lime)
- Avocado, sliced
- 8 (6-inch) tortillas (corn or flour)
- Extra lime wedges, for serving
Instructions
- Pat shrimp dry and season with salt, pepper, smoked paprika, garlic powder, and chili powder. Toss to coat.
- Heat olive oil in a large skillet over medium-high heat. Cook shrimp in batches for 90 seconds per side until opaque and lightly browned.
- Reduce heat to low, add butter, lime zest, lime juice, and honey. Simmer 2–3 minutes until sauce thickens and coats shrimp. Stir in chopped cilantro.
- For slaw: Toss cabbage, cilantro, Greek yogurt, lime juice, and salt in a bowl until lightly coated.
- Warm tortillas. Add slaw, 4–6 shrimp, drizzle with sauce, and top with avocado slices. Serve with lime wedges.
Notes
- Use corn tortillas for gluten-free tacos.
- Swap Greek yogurt with mayo or sour cream for a richer slaw.
- Double the sauce if you like extra drizzling.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Tacos
- Method: Stovetop
- Cuisine: Mexican