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- 1 lb large shrimp, peeled and deveined - 2 tablespoons honey - 2 tablespoons freshly squeezed lime juice - 1 teaspoon lime zest (from about 1 lime) - 2 cloves garlic, finely minced - 1 teaspoon chili powder - Salt and freshly cracked black pepper, to taste The main ingredients create a sweet and tangy flavor for the shrimp. The honey adds sweetness. Lime juice gives a fresh zing. Garlic and chili powder bring depth and warmth. Using fresh ingredients makes a big difference in taste. - 8 small corn tortillas - 1 cup red cabbage, finely shredded - 1 ripe avocado, sliced - Fresh cilantro leaves, for garnish Toppings add texture and color to the tacos. The corn tortillas are soft and warm. Red cabbage adds a nice crunch. Avocado gives creaminess and richness. Cilantro adds a fresh finish to each bite. - Lime wedges for garnish Adding lime wedges makes the dish more fun. Squeezing lime over the tacos boosts all the flavors. It gives each bite a bright and zesty kick. Plus, they look great on the plate. {{ingredient_image_2}} To start, grab a medium mixing bowl. Add the honey, lime juice, lime zest, and minced garlic. Then, sprinkle in the chili powder, salt, and pepper. Whisk these ingredients together until the honey fully dissolves. This step is key for a tasty marinade. You want a smooth mixture that coats the shrimp well. Now, add the peeled and deveined shrimp to the bowl. Make sure each shrimp gets a good coating of the marinade. Cover the bowl and place it in the fridge. I recommend marinating for at least 15-20 minutes. If you have time, let it sit for up to an hour. This extra time brings out the flavors even more. Next, heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Cook them for about 2-3 minutes on each side. You’ll know the shrimp are done when they turn pink and opaque. This takes just a few minutes, so keep an eye on them. While the shrimp cooks, it’s time to warm the corn tortillas. You can use a separate skillet over medium heat. Just turn them until they are soft. Alternatively, place them in the microwave for about 20-30 seconds. Cover them with a damp paper towel to keep them moist. To store warm tortillas, wrap them in a clean kitchen towel. This keeps them warm and soft until you are ready to serve. Now for the fun part! Take your warmed tortillas and place 2-3 shrimp on each one. Top the shrimp with a handful of finely shredded red cabbage. Add a few slices of creamy avocado, then sprinkle fresh cilantro leaves on top. For a nice touch, serve the tacos with lime wedges on the side. This adds extra zest to each delicious bite. To avoid overcooking shrimp, watch the time closely. Cook shrimp for only 2-3 minutes on each side. They will turn pink and opaque when done. If you see a greyish color, they need more time. Testing doneness is simple. Cut one shrimp in half. If it’s white and not translucent, it's ready. To make the flavors pop, you can add spices like cumin or paprika. Fresh herbs like cilantro and parsley brighten the dish. Balancing sweetness and tanginess is key. You want the honey's sweetness to match the lime's acidity. Taste your marinade and adjust as needed. For a beautiful plate, use a colorful dish. Arrange the tacos in a fan shape. Add extra cilantro on top for a fresh look. Lime wedges around the tacos make the plate lively. This not only looks good but also adds flavor as you squeeze lime over each taco. Pro Tips Marinate Longer for Flavor: For a more intense flavor, marinate the shrimp for up to an hour. This allows the honey and lime to penetrate the shrimp more deeply. Perfectly Cooked Shrimp: Keep an eye on the shrimp while cooking; they only need about 2-3 minutes per side. Overcooking can make them tough. Warm Tortillas for Better Texture: Warming your corn tortillas enhances their flavor and makes them more pliable, preventing them from cracking when you fill them. Garnish to Impress: Fresh cilantro and vibrant lime wedges not only add flavor but also elevate the presentation of your tacos, making them look restaurant-worthy. {{image_4}} You can change up the protein in these tacos easily. If you want something different, try chicken or fish. Chicken works well with the honey and lime flavors, too. Just marinate it like you do with shrimp. For fish, use a firm type, like tilapia or cod. If you want a vegetarian option, tofu or beans are great choices. Firm tofu soaks up the marinade nicely. Cut it into cubes and cook it until golden brown. Black beans or pinto beans are also tasty. Heat them up with the same spices for a hearty filling. You can mix and match toppings to find what you love. Try adding other vegetables like diced tomatoes, corn, or bell peppers. Fresh salsa gives a fun twist, too. You can also use different greens, like lettuce or arugula, for a crunchy bite. Think about your taste. If you want more heat, add jalapeños or a spicy salsa. For a creamy touch, drizzle some sour cream or yogurt on top. The options are endless—make it your own! You can cook the shrimp in different ways. Grilling them adds a nice smoky flavor. Just place the shrimp on skewers and grill for a few minutes. Sautéing is quick and easy, too. Cook them in a hot skillet for a few minutes until they turn pink. If you prefer baking, that works well, too. Spread the marinated shrimp on a baking sheet. Bake at 400°F for about 10-12 minutes. This method is simple and keeps the shrimp juicy. Choose the cooking style that fits your mood! To keep your leftover tacos fresh, wrap them tightly in plastic wrap or foil. Store them in an airtight container in the fridge. This way, they will stay tasty for up to two days. To freeze shrimp and tortillas, first, place the shrimp in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. For tortillas, stack them with parchment paper between each one. Store them in a freezer bag as well. When you want to enjoy them, thaw the shrimp in the fridge overnight. For tortillas, you can warm them in a skillet after thawing. This helps keep the texture nice. To reheat, use a skillet over medium heat for the shrimp. Cook briefly until warm. For tortillas, heat them in a skillet or microwave. If using a microwave, cover them with a damp paper towel. This keeps them soft. Avoid reheating in the oven, as it can dry out the shrimp. Enjoy your tacos just like they were fresh! Yes, you can prep most of this dish ahead. To save time, marinate the shrimp in the honey-lime mix. You can do this a few hours in advance. Just keep the marinated shrimp in the fridge until you're ready to cook. Also, you can chop the cabbage and slice the avocado early. Store them in airtight containers for freshness. If you need a honey swap, consider agave syrup or maple syrup. Both provide sweetness without changing the taste too much. For a low-calorie option, you can use a sugar substitute like stevia. Always adjust the amount to fit your taste. To add heat, try chili flakes or cayenne pepper in the marinade. A few dashes of hot sauce also work well. When you top the tacos, consider adding sliced jalapeños for extra spice. Balance the heat with cooling toppings like sour cream or yogurt. This will keep the flavors in harmony. This post walked you through making honey lime shrimp tacos, covering key ingredients and step-by-step cooking. You learned about marinating shrimp, assembling tacos, and even tips for perfect flavor. Remember, you can mix it up with different proteins and toppings to suit your taste. Store leftovers properly to enjoy them later. Tacos are fun, versatile, and perfect for any meal. Enjoy crafting your own tasty tacos, and let your creativity shine. Happy cooking!

Honey Lime Shrimp Tacos

Delicious shrimp tacos marinated in a honey lime sauce, topped with fresh cabbage and avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon lime zest (from about 1 lime)
  • 2 cloves garlic, finely minced
  • 1 teaspoon chili powder
  • to taste Salt and freshly cracked black pepper
  • 8 small corn tortillas
  • 1 cup red cabbage, finely shredded
  • 1 ripe avocado, sliced
  • for garnish Fresh cilantro leaves
  • for serving Lime wedges

Instructions
 

  • In a medium mixing bowl, combine the honey, fresh lime juice, lime zest, minced garlic, chili powder, and a pinch of salt and pepper. Whisk well until the honey is fully dissolved, creating a flavorful marinade.
  • Add the peeled and deveined shrimp to the marinade, ensuring each piece is well-coated. Cover the bowl and let the shrimp marinate for a minimum of 15-20 minutes in the refrigerator (you can extend this to 1 hour for a bolder flavor).
  • Preheat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque, indicating they are fully cooked.
  • While the shrimp are cooking, warm the corn tortillas. You can do this in a separate skillet over medium heat, turning them until soft and pliable or place them in the microwave for about 20-30 seconds covered with a damp paper towel.
  • To assemble your tacos, place 2-3 shrimp on each warmed tortilla. Top with a generous handful of finely shredded red cabbage, a few slices of avocado, and a sprinkle of fresh cilantro leaves for added freshness.
  • Serve the tacos immediately, accompanied by lime wedges on the side for an extra zesty kick to enhance each bite.

Notes

Serve the tacos on a colorful plate and garnish with extra cilantro. Arrange the lime wedges attractively around the tacos for a vibrant touch that enhances the visual appeal of your dish.
Keyword avocado, honey lime, quick meal, shrimp, tacos