Honey Lime Shrimp Tacos

Ingredients

1 lb large shrimp, peeled and deveined

2 tbsp honey

2 tbsp soy sauce (or tamari for gluten-free)

Juice of 2 limes

2 cloves garlic, minced

1 tsp chili flakes (more if you're brave)

8 small flour or corn tortillas

1 avocado, sliced

1/2 cup red cabbage, shredded

Fresh cilantro

Sour cream or crema

Method

Every pescetarian has been to a taco night where the options are "beef" or "just beans." This is your revenge. These tacos take 15 minutes and they will be gone before the ground beef is even browned.

Whisk the honey, soy sauce, lime juice, garlic, and chili flakes together. Toss the shrimp in it and let them hang out for 5 minutes. Not long — shrimp and acid are not friends. (Shrimp are also not friends. They are tacos.)

Heat a skillet or grill pan over high heat. Cook the shrimp 2–3 minutes per side until pink and slightly charred. Don't overcook them or they'll turn into pencil erasers and you'll have to answer for your crimes.

Warm the tortillas, then load them up: shrimp, cabbage, avocado, cilantro, a drizzle of crema, and an extra squeeze of lime. Eat immediately while making sustained eye contact with whoever brought the ground beef.

No Nemo were harmed in the making of these tacos. Probably.

👨‍🍳 Method

Method