If you’re craving something light, fresh, and packed with flavor, these Honey Lime Shrimp Tacos are for you! Each taco is loaded with sweet and tangy shrimp, a crisp snap pea and cabbage slaw, and a creamy jalapeño avocado crema for the perfect balance of flavors and textures. You can have these beauties on the table in just 20 minutes, making them an ideal easy and healthy weeknight dinner!
I hope that I’m leaving behind a taco legacy. They’re always some of my most loved recipes, and that’s how I know y’all are my people. Now that we are officially in Spring, I wanted to create a new taco recipe that leans into seasonal flavors and ingredients. So allow me to introduce you to my latest pride and joy...these Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw!
These are unlike anything I’ve ever had (or seen on a menu) before, and I think that’s why I love them so much. The slaw incorporates sweet, crisp snap peas and lots of fresh cilantro and mint. Then it’s paired with some easy honey lime shrimp that cooks in under 5 minutes. Round it out with a jalapeño avocado crema, and you have the most delicious, light and fresh tacos!
Make these shrimp tacos for an easy weeknight dinner or serve them to guests when you’re hosting…they’re perfect either way! Each bite is the perfect balance between sweet, savory and tangy. Plus, they are loaded with protein, veggies and healthy fats making them a well-rounded healthy meal. Hope you love em and have em on repeat! And as always, please let me know if you have any requests for future taco recipes 😉
Why You’ll Love these Honey Lime Shrimp Tacos with Slaw
- They are light, fresh and perfect for Spring!
- These shrimp tacos are packed with lean protein, fiber and healthy fats.
- They are the perfect balance of sweet and tangy flavors.
- The snap pea cabbage slaw is unique, crisp and so refreshing.
- This meal is on the table in just 20 minutes, for an easy weeknight dinner!
- It’s naturally gluten free and can easily be made dairy free too.
What You Need to Make these Honey Lime Shrimp Tacos with Sugar Snap Pea and Cabbage Slaw
For the Honey Lime Shrimp:
- Raw Jumbo Shrimp: I usually buy the frozen kind, then thaw it before using in the recipe. This is such a great lean protein source!
- Olive Oil: Or avocado oil, for marinating the shrimp.
- Lime Juice & Zest: We are infusing the shrimp with a bunch of tangy lime flavor from both juice and zest.
- Honey: Sweeten things up with a little bit of honey (maple syrup would work too).
- Smoked Paprika, Garlic Powder, Kosher Salt & Black Pepper: For some smoky, savory flavor to balance out the sweet honey.
For the Snap Pea Cabbage Slaw:
- Green Cabbage: I prefer to use green cabbage but if you want more color contrast, this will totally work with red cabbage as well!
- Sugar Snap Peas: Make sure they are stringless, then thinly slice them on the bias (diagonal). This offers a really refreshing crisp texture and Spring vibes to the slaw.
- Cilantro: I mean how could you have tacos without sneaking in some cilantro!? If it tastes like soap to you, try substituting more mint or leaving it out altogether.
- Mint: I love the combo of snap peas, mint and acid, and it just screams Spring to me!
- Lime Juice: We’re skipping the creamy style slaw and instead dressing it with something really light and fresh, featuring lime juice.
- Rice Vinegar: In a pinch, you could substitute more lime juice.
- Honey: Just a bit, to mellow out the tangy lime juice & rice vinegar.
- Kosher Salt & Black Pepper: Season to taste.
For the Jalapeño Avocado Crema:
- Avocado: The base of the avocado crema is of course…fresh avocado! This adds creaminess and some healthy fats.
- Jalapeño: I prefer to remove the seeds so it’s not overly spicy but still has that classic jalapeño flavor.
- Cilantro: About 1/4 packed cup of the leaves. No need to chop it…the food processor will do the work for you!
- Garlic: 1 large clove, peeled.
- Lime: I like it pretty acidic so I use 1 tbsp, but feel free to adjust to your preference.
- Greek Yogurt or Skyr: I prefer to use full-fat plain for the richest flavor, but you do you. You can also substitute sour cream here or use a thick vegan yogurt if you’re dairy free.
- Water: Thin out the crema with some water until it’s a drizzle-able consistency.
- Kosher Salt: Season to taste.
For the Tacos:
- Corn Tortillas: These tacos are served over warm corn tortillas to keep them gluten free. But feel free to use small flour or almond flour tortillas, if you prefer!
How To Make these Honey Lime Shrimp Tacos with Slaw
Marinate the Honey Lime Shrimp:
First, add oil, honey, lime juice & zest and spices to a medium bowl and whisk until combined. Then, add shrimp and toss to coat. Let marinate while you prepare the slaw.
Prepare Snap Pea Cabbage Slaw:
Add all of the snap pea cabbage slaw ingredients to a medium bowl and then toss until combined. This just gets better as it sits!
Sauté the Honey Lime Shrimp:
Next, bring a large pan to medium-high heat. Once hot, add shrimp and all excess marinade to the pan. Let cook for 2 minutes, then flip and cook for 2 more minutes.
Prepare the Jalapeño Avocado Crema:
Add all of the jalapeño avocado crema ingredients except for the water, to a small food processor or blender. Blend until smooth and combined. Then, add in the water little by little until it reaches a drizzle-able consistency. Taste and adjust the amount of salt and lime to your preference.
Assemble Shrimp Tacos with Slaw:
Warm up your corn tortillas on an open flame, in a pan, or wrapped in a damp paper towel in the microwave. Then, assemble your tacos with some of the snap pea cabbage slaw, honey lime shrimp and a drizzle of the jalapeño avocado crema. Enjoy!
How Long Do I Have to Marinate the Honey Lime Shrimp for these Tacos?
You actually want to keep the marinating time for these honey lime shrimp to less than 15 minutes! That’s because the marinade contains lime juice, and the acidity will ceviche it if left for too long. So, all you need is 10-15 minutes, while you’re preparing the snap pea cabbage slaw and the sauce. We love a quick and easy recipe!
Substitution FAQS:
- Can I use pre-cooked and/or smaller shrimp? I wouldn’t recommend using pre-cooked shrimp as they’ll just get tough when you cook them again. You can definitely substitute smaller shrimp, but keep an eye on them and reduce the cook time. When in doubt, use a meat thermometer.
- Are there any substitutes for rice vinegar? In a pinch, you can try substituting more lime juice.
- Cilantro tastes like soap to me, is there anything else I can use in the slaw? No worries, you can substitute 1 tbsp more of chopped mint, or just leave it out altogether. The slaw will still be delicious!
- Can I make the avocado crema dairy free? If you’re dairy free, try substituting a thick vegan yogurt (such as Siggi’s plant-based) or a vegan sour cream.
How Should I Store Leftover Honey Lime Shrimp Tacos with Slaw?
I would recommend storing each component of these honey lime shrimp tacos separately so that you can re-heat the shrimp and the corn tortillas without having to eat warm cabbage slaw (yuck!) These will stay good in the fridge for about 4 days!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Taco Recipes?
- Broiled Flank Steak Tacos with Creamy Chimichurri Sauce
- Crispy Black Bean and Cheese Tacos
- Elote Chicken Tacos
- Air Fryer Bang Bang Shrimp Tacos
- Crispy Beef Tacos with Hidden Veggies
- Pulled Buffalo Chicken Tacos
Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw
Equipment
- 2 medium bowls
- large pan
- small food processor or blender
Ingredients
For the Honey Lime Shrimp:
- 1.5 lbs raw jumbo shrimp peeled, deveined & tail off
- 1 tbsp olive oil or avocado oil
- 1 tbsp lime juice
- ½ tbsp honey
- 1 tsp lime zest
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
For the Snap Pea Cabbage Slaw:
- 8 oz shredded green cabbage
- 4 oz sugar snap peas thinly sliced on the bias (diagonal)
- 2 tbsp finely chopped cilantro
- 1 tbsp finely chopped mint
- 3 green onions sliced
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp honey
- kosher salt & black pepper to taste
For the Jalapeño Avocado Crema:
- ½ medium avocado
- ¼ cup full-fat plain greek yogurt or skyr (can sub sour cream)
- ¼ cup packed fresh cilantro
- 1 small jalapeño seeds removed (reduce to ½ jalapeño if sensitive to spice)
- 1 garlic clove peeled
- 1 tbsp lime juice
- kosher salt to taste
- 3 tbsp water + more as needed to thin
For the Tacos:
- 6-7 corn tortillas
Instructions
- Add oil, honey, lime juice & zest and spices to a medium bowl and whisk until combined. Then, add shrimp and toss to coat. Let marinate while you prepare the slaw.1.5 lbs raw jumbo shrimp, 1 tbsp olive oil, 1 tbsp lime juice, ½ tbsp honey, 1 tsp lime zest, ½ tsp smoked paprika, ½ tsp garlic powder, ¾ tsp kosher salt, ¼ tsp black pepper
- Add all of the snap pea cabbage slaw ingredients to a medium bowl and then toss until combined.8 oz shredded green cabbage, 4 oz sugar snap peas, 2 tbsp finely chopped cilantro, 1 tbsp finely chopped mint, 3 green onions, 1 tbsp lime juice, 1 tbsp rice vinegar, 1 tsp honey, kosher salt & black pepper
- Bring a large pan to medium-high heat. Once hot, add shrimp and all excess marinade to the pan. Let cook for 2 minutes, then flip and cook for 2 more minutes.
- Add all of the jalapeño avocado crema ingredients except for the water, to a small food processor or blender. Blend until smooth and combined. Then, add in water until it reaches a drizzle-able consistency. Taste and adjust the amount of salt and lime to your preference.½ medium avocado, ¼ cup full-fat plain greek yogurt or skyr, ¼ cup packed fresh cilantro, 1 small jalapeño, 1 garlic clove, 1 tbsp lime juice, kosher salt, 3 tbsp water
- Warm up your corn tortillas on an open flame, in a pan, or wrapped in a damp paper towel in the microwave. Then, assemble your tacos with some of the snap pea cabbage slaw, honey lime shrimp and a drizzle of the jalapeño avocado crema. Enjoy!6-7 corn tortillas
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.