Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1/4 cup honey
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1 whole avocado (sliced)
- 1 cup shredded cabbage
- for garnish Fresh cilantro
- for serving Lime wedges
Instructions
- In a bowl, mix together honey, chili flakes, garlic powder, salt, and black pepper. Add the shrimp and toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. When it's hot, add the shrimp.
- Cook the shrimp for about 2-3 minutes on each side or until they turn pink and opaque. Be careful not to overcook them.
- While the shrimp cooks, warm the corn tortillas in another skillet or directly over the flame for a few seconds on each side.
- Place the cooked shrimp on the warmed tortillas. Top with sliced avocado, shredded cabbage, and fresh cilantro.
- Squeeze fresh lime juice over the tacos and serve immediately with lime wedges on the side.
- Prep Time: 10
- Cook Time: 10