Hot Honey Shrimp Tacos with Purple Cabbage Lime Slaw
These Hot Honey Shrimp Tacos are perfect next time you have a taco night! Marinade the shrimp in a hot honey sauce and make a creamy slaw while the shrimp cook. Serve everything in a warm tortilla with avocado and your favorite sauce for a delicious dinner on busy weeknights.
Equipment
- 1 Air Fryer or skillet
Ingredients
For Hot Honey Shrimp
- 1 lb large or jumbo sized shrimp
- 1 tablespoon hot honey I use Mike's hot honey
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of ~2 tablespoon 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 garlic powder
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
For Assembling Tacos
- tortilla I use corn tortillas or Siete almond flour tortillas
- toppings of choice diced avocado, salsa verde, feta cheese, fresh cilantro or wedge of lime work great
Instructions
- Prep shrimp: If using frozen shrimp, thaw first. Clean and devein your raw shrimp. Pat shrimp dry with paper towels.
- In a medium bowl, combine the deveined shrimp, olive oil, hot honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
- If making these shrimp in the air fryer, spread them in an even layer in your air fryer basket. Air fry at 400°F (200°C) for 5-6 minutes, shaking the basket halfway through cooking. If cooking the shrimp in a skillet. Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Then cook each side of the for shrimp 2-3 minutes or until cooked through. You can tell when the shrimp is done when it turns opaque.
- While the shrimp is cooking, shred cabbage and carrots and set them aside. In a large bowl, add the dressing ingredients and whisk well to combine.
- Add the shredded cabbage and carrots on top of the dressing and then mix everything until the vegetables are well coated.
- Assemble the tacos by warming your tortillas and add the coleslaw, shrimp, and your favorite toppings!
Video
Notes
Expert Tips
- When using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinade more about about 10-15 minutes because it will start to break down the protein in the shrimp.
- Spread the shrimp in a single layer so it cooks evenly. You may need to cook it in 2 batches.
- Shrimp has a short cooking time relative to many other proteins so be sure to keep an eye on it and don't overcook it. They're done when they're pink & opaque and curling up into a "C" shape.
- When making the slaw, I suggest chopping your vegetables very thin so they absorb all of the creamy dressing!
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the coleslaw, everything is ready to go! The shrimp only needs 10 minutes to marinade so don't worry about doing that ahead of time!
- Storage for shrimp: Refrigerator - store leftover shrimp in an airtight container in the refrigerator for up to 3-4 days
- Storage for purple cabbage slaw: Refrigerator - store leftover coleslaw in an airtight container in the fridge for up to 3-4 days. If you are making in advance, store the dressing and shredded vegetables separately and add the dressing when it's time to serve.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Tried this recipe?Let us know how it was!