Hot Honey Shrimp Tacos with Mango Avocado Salsa and Cilantro Lime Slaw

Because loaded shrimp tacos are just better.


Cilantro Lime Slaw

  • 1 cup plain Greek yogurt

  • 3/4 cup fresh cilantro, finely chopped

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • juice from 2 limes

  • 1 teaspoon kosher salt

  • 3 cups shredded cabbage

  • 2 tablespoons chopped fresh chives

Hot Honey Shrimp

  • 1 1/2 pounds large shrimp, peeled and deveined

  • 4 teaspoons honeyraw hot honey sauce

  • 2 teaspoons chipotle chili powder

  • 2 teaspoons smoked paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • 2 tablespoons extra virgin olive oil

  • Warmed almond flour tortillas for serving

Mango Avocado Salsa

  • 1 mango, diced

  • 1 avocado, diced

  • 1 jalapeńo, seeded and chopped

  • Juice and zest from 1 lime


1. Make the cilantro lime mixture by combining all ingredients in a glass jar. Shake or stir until creamy.

2. Add the cabbage to a bowl with the cilantro lime mixture and toss to combine.

3. To cook the shrimp, pat the shrimp dry, then toss with the hot honey sauce, chipotle chili powder, paprika, cumin, garlic powder, and salt.

4. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink and lightly charring, about 3-4 minutes per side.

5. Remove from the heat.

6. To make the salsa, combine all the ingredients in a bowl.

7. Stuff the slaw into the warmed tortillas. Top with shrimp and salsa.

8. Use extra hot honey sauce as a dipping sauce.

9. Enjoy! 

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