# What You Need:
→ Shrimp & Marinade
01 - 1 lb (450 g) large shrimp, peeled and deveined
02 - 3 tbsp honey
03 - 3 cloves garlic, minced
04 - 2 tbsp low-sodium soy sauce
05 - 1 tbsp fresh lime juice
06 - 1 tbsp olive oil
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp black pepper
→ Cabbage Slaw
09 - 2 cups (150 g) shredded red cabbage
10 - 1/2 cup (30 g) shredded carrots
11 - 1/4 cup (5 g) fresh cilantro, chopped
12 - 1/4 cup (60 ml) mayonnaise
13 - 2 tbsp fresh lime juice
14 - 1 tsp honey
15 - 1/4 tsp salt
→ Tacos
16 - 8 small corn or flour tortillas, warmed
17 - 1 avocado, sliced (optional)
18 - Lime wedges, for serving
# How to Make It:
01 - In a medium bowl, whisk together honey, garlic, soy sauce, lime juice, olive oil, smoked paprika, and black pepper. Add shrimp, toss to coat, and marinate for 10–15 minutes.
02 - In a large bowl, combine cabbage, carrots, and cilantro. In a small bowl, whisk mayonnaise, lime juice, honey, and salt. Pour dressing over the vegetables and toss to coat. Set aside.
03 - Heat a large skillet over medium-high heat. Add marinated shrimp (discard excess marinade) and cook for 2–3 minutes per side, until shrimp are opaque and lightly caramelized. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave.
05 - Assemble tacos by layering cabbage slaw and honey garlic shrimp in each tortilla. Top with avocado slices, extra cilantro, and a squeeze of lime if desired. Serve immediately.
