# Ingredient List:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 3 tbsp honey
03 - 3 cloves garlic, 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 fine salt
→ Assembly
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 honey, minced garlic, soy sauce, lime juice, olive oil, smoked paprika and black pepper until combined.
02 - Add shrimp to the marinade, toss to coat thoroughly and let sit for 10 to 15 minutes while you prepare the slaw.
03 - In a large bowl combine shredded cabbage, carrots and chopped cilantro. In a small bowl whisk mayonnaise, lime juice, honey and salt, then pour over the vegetables and toss to coat; set aside chilled.
04 - Heat a large skillet over medium-high heat; add the marinated shrimp in a single layer (discard any excess marinade) and cook 2 to 3 minutes per side until opaque and lightly caramelized; remove from heat.
05 - Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side or microwave wrapped in a damp paper towel until pliable.
06 - Divide slaw among tortillas, top with honey-garlic shrimp and avocado slices if using, garnish with extra cilantro and a squeeze of lime; serve immediately.
