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To make the best honey garlic shrimp tacos, gather these key ingredients: - 1 lb shrimp, peeled and deveined - 2 tablespoons honey - 3 cloves garlic, finely minced - 1 tablespoon soy sauce (low sodium preferred) - 1 tablespoon freshly squeezed lime juice - 1 teaspoon chili powder - 8 small flour or corn tortillas - 1 cup red cabbage, thinly shredded - 1 ripe avocado, sliced - A handful of fresh cilantro leaves, for garnish - Lime wedges, for serving - Salt and freshly ground black pepper, to taste These ingredients blend to create a sweet and savory flavor. The shrimp soak in a tasty marinade, while the toppings add crunch and freshness. If you want to elevate your tacos, consider these optional garnishes: - Diced tomatoes for added freshness - Sliced jalapeños for a spicy kick - Crumbled feta or queso fresco for creaminess - A drizzle of sour cream or Greek yogurt for tanginess Feel free to mix and match toppings to suit your taste. Each option adds a unique twist to your dish. These tacos are not only delicious but also pack a nutritious punch. Here’s a rough estimate per serving: - Calories: 320 - Protein: 24g - Carbohydrates: 30g - Fats: 12g - Fiber: 6g This meal offers a good balance of protein and carbs, making it a satisfying choice. Enjoy these flavorful tacos guilt-free! {{ingredient_image_2}} To start, gather your ingredients. In a mixing bowl, combine: - 2 tablespoons honey - 3 cloves garlic, finely minced - 1 tablespoon soy sauce - 1 tablespoon lime juice - 1 teaspoon chili powder - A pinch of salt and pepper Whisk these together until smooth. This marinade will give your shrimp a sweet and savory flavor. Next, add 1 pound of peeled and deveined shrimp to the bowl. Toss the shrimp gently in the marinade. Make sure every piece is well coated. Cover the bowl with plastic wrap. Let it sit for 15 to 20 minutes. This allows the shrimp to soak in the flavors. Now, heat a non-stick skillet over medium-high heat. Once it's hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes until they turn pink. Flip the shrimp and cook for another 2 to 3 minutes. They should be fully cooked and opaque. Remove the skillet from heat. While the shrimp cook, take another skillet to warm your tortillas. Place each tortilla in the skillet for about 30 seconds on each side. They should be soft and pliable, not crisp. Keep them warm by wrapping in a clean kitchen towel. To build your tacos, lay a few shrimp onto each warmed tortilla. Top with a handful of shredded red cabbage. Add several slices of avocado for creaminess. Finish your tacos with fresh cilantro leaves on top. Squeeze fresh lime juice over everything for a bright flavor. For presentation, arrange your tacos on a colorful platter. Serve with lime wedges on the side for guests to enjoy. To make the best marinade, use fresh garlic and quality honey. Mix the honey, garlic, soy sauce, lime juice, and chili powder in a bowl. This mix gives the shrimp a sweet and savory taste. A pinch of salt and pepper adds depth. Marinate the shrimp for 15-20 minutes to soak up the flavors. Don't skip this step; it makes a big difference. Cook your shrimp on medium-high heat for the best results. Heat your skillet until hot, then add the marinated shrimp. Cook one side for 2-3 minutes until pink. Flip them over and cook the other side for the same time. Shrimp cook quickly, so watch them closely. They should be opaque when done. Overcooking makes shrimp tough and rubbery. Warming tortillas is key to a great taco. Use a dry skillet over medium heat. Place each tortilla in the skillet for 30 seconds on each side. You want them soft, not crispy. Keep them warm by wrapping in a clean towel. This keeps them pliable for easy folding. Enjoy your tacos with warm tortillas for the best taste! Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 20 minutes to absorb all the delicious flavors from the honey and garlic. Keep it Fresh: Use fresh lime juice instead of bottled for a brighter, more vibrant flavor in your tacos. Perfectly Cooked Shrimp: Make sure not to overcook the shrimp; they should be pink and opaque. Overcooking can lead to rubbery texture. Customize Your Toppings: Feel free to add your favorite toppings like diced tomatoes, jalapeños, or a drizzle of sour cream for extra flavor and texture. {{image_4}} You can swap shrimp for other proteins. Chicken works well in this recipe. Use boneless, skinless chicken breasts. Cut them into bite-sized pieces and marinate as you would shrimp. Tofu is another great option. Choose firm tofu and cut it into cubes. Press it to remove excess moisture before marinating. Both options give the same sweet and savory flavor. Tacos are fun, but you can change the style. Try lettuce wraps for a low-carb option. Use large leaves, like romaine or butter lettuce. Place the shrimp and toppings inside the leaves. Burrito style is another choice. Take a larger tortilla and fill it with the shrimp, cabbage, and avocado. Roll it up tightly for a tasty, handheld meal. You can boost the flavor with a few simple tweaks. Add spices like smoked paprika or cumin to the marinade. This gives your dish a deeper taste. For toppings, consider diced tomatoes or sliced jalapeños for heat. A drizzle of sour cream or yogurt can add creaminess. These enhancements let you personalize your tacos to fit your taste. After enjoying your honey garlic shrimp tacos, you may have some shrimp left. Store the leftover shrimp in an airtight container. Make sure to refrigerate them within two hours of cooking. They will stay fresh for up to three days. If you want to freeze them, use a freezer-safe bag. They can last for about two months in the freezer. To reheat the shrimp, it’s best to use a skillet. Heat the skillet over medium heat. Add the shrimp and cook for about 3-4 minutes until hot. Stir gently to avoid overcooking. You can also microwave the shrimp. Place them in a microwave-safe dish and cover. Heat for 30 seconds, then check if they're warm. If not, heat in 15-second intervals. For leftover tortillas, place them in a resealable plastic bag. Keep the bag sealed to prevent them from drying out. Store them in the fridge for up to a week. If you want to keep them longer, freeze the tortillas. Wrap them in foil or plastic wrap before placing in the freezer. When ready to use, thaw them overnight in the fridge. To keep shrimp tender, cook them quickly. Shrimp only need about 2-3 minutes per side. Look for them to turn pink and opaque. If you see them curling tightly, they are overcooked. Use a timer if needed. This will help you keep track of cooking time. Yes, you can prep the shrimp ahead of time. Marinate them for up to 30 minutes. If you want to store them longer, keep them in the fridge for 1-2 hours. Avoid marinating overnight, as it can change the texture. Cook them just before serving for the best taste. These tacos go well with many sides. Try serving them with: - Mexican rice - Black beans - Grilled corn - Chips and salsa - A fresh green salad These sides brighten the meal and complement the shrimp's flavors. You can make this recipe vegan by using tofu or tempeh instead of shrimp. Marinate them just like you would the shrimp. For a seafood taste, consider using jackfruit or mushroom. Both options have a nice texture and will soak up the honey garlic flavor well. Honey garlic shrimp tacos are a tasty choice. We covered the key ingredients and how to prepare them. You learned about optional toppings to add more flavor. I shared tips for cooking shrimp just right and warming tortillas. Try different proteins or styles to mix it up. Store leftovers properly for future meals. With these steps, you can enjoy great tacos any time. Experiment, have fun, and enjoy your cooking adventure!

Honey Garlic Shrimp Tacos

Delicious tacos filled with marinated shrimp, fresh avocado, and crunchy cabbage.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons honey
  • 3 cloves garlic, finely minced
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 8 small flour or corn tortillas
  • 1 cup red cabbage, thinly shredded
  • 1 ripe avocado, sliced
  • a handful fresh cilantro leaves, for garnish
  • lime wedges, for serving
  • salt and freshly ground black pepper, to taste

Instructions
 

  • Prepare the Marinade: In a mixing bowl, combine the honey, minced garlic, soy sauce, lime juice, chili powder, and a pinch of salt and pepper. Whisk the mixture together until all ingredients are well incorporated and a smooth marinade is formed.
  • Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Gently toss the shrimp in the mixture, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and let the shrimp marinate for about 15-20 minutes, allowing the flavors to penetrate.
  • Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink. Flip the shrimp and cook for an additional 2-3 minutes until fully cooked through and opaque. Remove the skillet from heat.
  • Warm the Tortillas: While the shrimp are cooking, take another skillet and warm the tortillas. Place each tortilla in the skillet for about 30 seconds on each side or until they are soft and pliable, but not crisp. Keep them warm by wrapping in a clean kitchen towel.
  • Assemble the Tacos: To build your tacos, lay a few shrimp onto each warmed tortilla. Top with a generous handful of shredded red cabbage and several slices of avocado.
  • Garnish and Serve: Finish off your tacos by garnishing with fresh cilantro leaves. Squeeze fresh lime juice over the top for added brightness and flavor.

Notes

Arrange the tacos on a vibrant serving platter, accompanied by lime wedges for guests to squeeze over them. For an elegant touch, consider drizzling a little extra honey over the top of the assembled tacos for a glossy finish. Enjoy your flavorful feast!
Keyword easy recipe, honey garlic, shrimp, tacos