Description
Delicious Hot Honey Shrimp Tacos with a vibrant Purple Cabbage Lime Slaw, perfect for a quick and flavorful meal. Succulent shrimp are marinated in a spicy honey glaze and paired with a tangy slaw, all wrapped in warm tortillas for a perfect blend of textures and flavors.
Ingredients
Scale
For Hot Honey Shrimp
- 1 lb large or jumbo sized shrimp
- 1 tablespoon hot honey
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of (~2 tablespoons lime juice)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Purple Cabbage Coleslaw
- 3 cup shredded purple cabbage
- 1½ cup shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil mayonnaise or your favorite mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey or regular honey
- ½ tablespoon Dijon mustard
- 2 tablespoon lime juice (1 small lime)
- ½ teaspoon kosher salt (more to taste)
For Assembling Tacos
- tortillas (corn tortillas or Siete almond flour tortillas)
- toppings of choice: diced avocado, salsa verde, feta cheese, fresh cilantro, wedge of lime
Instructions
- Prep shrimp: If using frozen shrimp, thaw first. Clean and devein your raw shrimp. Pat shrimp dry with paper towels.
- Marinate shrimp: In a medium bowl, combine the deveined shrimp, olive oil, hot honey, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Mix until each shrimp is coated. Let it marinate for about 10 minutes.
- Cook shrimp: For air fryer, spread shrimp in an even layer in your air fryer basket. Air fry at 400°F (200°C) for 6 minutes, shaking the basket halfway through cooking. For stovetop, heat a large skillet on medium-high heat with a drizzle of oil. Add shrimp in a single layer and cook each side 3 minutes or until opaque and cooked through.
- Prepare slaw: While shrimp is cooking, shred cabbage and carrots and set aside. In a large bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, hot honey, Dijon mustard, lime juice, and kosher salt.
- Mix slaw: Add shredded cabbage and carrots on top of dressing and mix until vegetables are thoroughly coated with the dressing.
- Assemble tacos: Warm tortillas, then layer with coleslaw, cooked shrimp, and your favorite toppings such as diced avocado, salsa verde, feta cheese, fresh cilantro, or a wedge of lime. Serve immediately.
Notes
- Make the slaw ahead of time for easy meal prep and store in the refrigerator until ready to assemble tacos.
- If you don’t have hot honey, regular honey with a pinch of cayenne can be used as a substitute.
- Use corn tortillas or almond flour tortillas to keep the recipe gluten-free.
- Be careful not to overcook the shrimp to maintain their tenderness and juiciness.
- For extra heat, add more chili powder or a dash of hot sauce to the shrimp marinade.
- Leftover slaw can be used as a side salad or topping for other dishes.
