# What You'll Need:
→ 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 extra-virgin olive oil
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
→ Cabbage Slaw
09 - 2 cups shredded red cabbage
10 - 1/2 cup shredded carrots
11 - 1/4 cup chopped fresh cilantro
12 - 1/4 cup mayonnaise
13 - 2 tbsp fresh lime juice
14 - 1 tsp honey
15 - 1/4 tsp fine salt
→ Tacos & Garnish
16 - 8 small tortillas (corn or flour), warmed
17 - 1 avocado, sliced (optional)
18 - Lime wedges, for serving
# How-To Steps:
01 - Whisk honey, minced garlic, low-sodium soy sauce, fresh lime juice, olive oil, smoked paprika and black pepper in a medium bowl. Add shrimp, toss to coat thoroughly and let marinate 10 to 15 minutes.
02 - In a large bowl combine shredded cabbage, shredded carrots and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice, honey and salt. Pour dressing over vegetables and toss until evenly coated; set aside refrigerated until assembly.
03 - Heat a large skillet over medium-high heat until hot. Add marinated shrimp in a single layer, discarding excess marinade, and cook 2 to 3 minutes per side until opaque and lightly caramelized. Remove from heat and keep warm.
04 - Warm tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side or microwave stacked under a damp paper towel for 20 to 30 seconds until pliable.
05 - Layer a portion of cabbage slaw on each warmed tortilla, top with honey garlic shrimp, add avocado slices if using, garnish with extra cilantro and a squeeze of lime. Serve immediately.
