Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw

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 the an ideal easy and healthy weeknight dinner!

Servings tacos

Prep Time 15

Cook Time 5

Total Time 20

Equipment

cutting board
knife
2 medium bowls
tongs
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 INFO: The nutrition information listed below is an estimate per taco, assuming that you make 6 tacos total and use all of the shrimp, slaw and crema.

Calories: 223kcal

Course: Dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: Avocado, Cabbage, Corn Tortillas, Crema, Gluten Free, Honey, Jalapenos, Lime, Mexican, Quick & Easy, Shrimp, Slaw, Snap Pea, Spring Recipes, Tacos

Nutrition