# What You Need:
→ Shrimp & Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 3 tablespoons honey
03 - 3 garlic cloves, minced
04 - 2 tablespoons low-sodium soy sauce
05 - 1 tablespoon fresh lime juice
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon 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 tablespoons fresh lime juice
14 - 1 teaspoon honey
15 - 1/4 teaspoon salt
→ Tacos & Garnish
16 - 8 small corn or flour tortillas, warmed
17 - 1 avocado, sliced (optional)
18 - Lime wedges, for serving
# How-To Steps:
01 - Combine honey, minced garlic, soy sauce, lime juice, olive oil, smoked paprika and black pepper in a medium bowl. Add the shrimp and toss to coat evenly. Let marinate on the counter for 10–15 minutes.
02 - In a large bowl combine shredded cabbage, shredded carrots and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice, honey and salt until smooth. Pour the dressing over the vegetables and toss to coat; set aside to allow flavors to meld while the shrimp cooks.
03 - Heat a large skillet over medium-high heat until hot. Add a lightly oiled pan if needed, place marinated shrimp in a single layer (discard any excess marinade) and cook 2–3 minutes per side, until opaque and lightly caramelized. Remove from heat immediately to avoid overcooking.
04 - Warm tortillas in a dry skillet for 20–30 seconds per side or microwave covered with a damp paper towel for 20–30 seconds until pliable.
05 - Divide cabbage slaw among the warmed tortillas, top with honey garlic shrimp, add avocado slices if using, garnish with extra cilantro and serve with lime wedges for squeezing over the tacos.
