Ingredients
- 1 lb of large shrimp, peeled and deveined
- 2 tablespoons of honey
- Juice of 2 limes
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup of shredded red cabbage
- 1/4 cup of chopped cilantro
- 1 avocado, sliced
- (Optional) 1 jalapeño, thinly sliced
If you’re looking for substitutions, you could use chicken or tofu instead of shrimp for a different twist. And if you prefer flour tortillas, those work just as well!
Instructions
- In a medium bowl, combine the honey, lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to create the marinade.
- Add the shrimp to the bowl, making sure each one is well coated. Let it marinate for at least 20 minutes, allowing the flavors to meld. This step always reminds me of my mom’s patience in letting her dishes absorb every bit of flavor.
- Heat a skillet over medium-high heat. Once hot, add the shrimp, cooking for about 2-3 minutes on each side until pink and cooked through. The aroma will transport you to a bustling kitchen filled with laughter and storytelling.
- Warm the corn tortillas in a separate pan for about 30 seconds on each side, just enough to make them pliable and slightly charred.
- Assemble your tacos by placing shrimp in each tortilla, then topping with shredded cabbage, cilantro, avocado slices, and jalapeño if you like it spicy.
- Serve immediately and enjoy the burst of flavors and textures that are reminiscent of a fiesta in your mouth!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International