# What You Need:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 3 tbsp honey
03 - 3 garlic cloves, 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 freshly 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 - In a medium bowl whisk together honey, minced garlic, soy sauce, lime juice, olive oil, smoked paprika and black pepper. Add the shrimp, toss to coat evenly, and let rest 10–15 minutes to absorb flavor.
02 - Place shredded cabbage, carrots and chopped cilantro in a large bowl. In a small bowl whisk together mayonnaise, lime juice, honey and salt, then pour the dressing over the vegetables and toss until evenly coated. Set aside chilled while shrimp marinates.
03 - Heat a large skillet over medium-high heat. Add a tablespoon of oil if the skillet is dry, drain excess marinade from the shrimp, then add shrimp in a single layer. 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 wrapped in a slightly damp paper towel for 20–30 seconds until pliable.
05 - Divide the 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.
06 - Arrange tacos on a platter and serve immediately to preserve contrast between warm shrimp and crisp slaw.
