My recent trip to Mexico gave me some MAJOR inspo in the kitchen and the first thing I wanted to make when I got back were these honey & lime shrimp tacos. They are OUT. OF. THIS. WORLD. A little sweet from the honey, tangy from the lime, with a little spice from the seasonings. Chefs kiss. Keeping it simple on a corn tortilla with some fresh cabbage slaw, pico de gallo and avocado. This is a summertime MUST. Full details below!
Ingredients (4 servings)
1 lb fresh shrimp, peeled, deveined & tails removed
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tsp chili powder
2 tbsp honey
8 corn tortillas
1/4 C lime juice + 2 tbsp (about 3 limes)
1/2 a head of green cabbage, shredded
1 tbsp mayonnaise
fresh pico de gallo
1 avocado, thinly sliced or cubed
2 tbsp olive oil or avocado oil
Directions:
Heat a large nonstick skillet over med/hi heat. Add oil. In a bowl, mix shrimp with cumin, garlic powder, salt and chili powder until evenly combined. Add to the skillet in one even layer. Let cook for 3-4 min until you can see the edges of the shrimp start to turn pink. Use tongs to turn the shrimp over to the other side. Add 1/4 C lime juice and honey to the skillet. Let cook for 2 minutes then turn off the heat and stir the shrimp. The sauce should start to thicken. Remove from the pan and set aside. In a bowl, whisk together the mayo with your remaining 2 tbsp lime juice. Add shredded cabbage and stir until evenly combined. In a separate skillet or in the microwave, heat the corn tortillas. Assemble your tacos. To a corn tortilla, add a bed of cabbage slaw, top with shrimp, avocado and pico de gallo. Serve immediately!
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