Hot Honey Shrimp Tacos with Purple Cabbage Slaw Recipe

Ingredients

For Hot Honey Shrimp

• 1 lb large or jumbo sized shrimp
• 1 tablespoon hot honey (e.g., Mike’s hot honey)
• 1 tablespoon extra virgin olive oil
• 1 lime, juice of (~2 tablespoons lime juice)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For Purple Cabbage Coleslaw

• 3 cups shredded purple cabbage
• 1½ cups shredded carrots (~2 large carrots)
• ½ cup plain Greek yogurt
• 1 tablespoon olive oil mayonnaise or your favorite mayo
• 1 tablespoon apple cider vinegar
• 1 tablespoon hot honey or regular honey
• ½ tablespoon Dijon mustard
• 2 tablespoons lime juice (from 1 small lime)
• ½ teaspoon kosher salt (more to taste)

For Assembling Tacos

• Tortillas (corn tortillas or almond flour tortillas like Siete)
• Toppings of choice: diced avocado, salsa verde, feta cheese, fresh cilantro, wedge of lime

Instructions

1. If using frozen shrimp, thaw completely. Clean and devein the raw shrimp, then pat them dry with paper towels to remove excess moisture.
2. In a medium bowl, combine the shrimp with olive oil, hot honey, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Stir until each shrimp is thoroughly coated. Let the shrimp marinate for about 10 minutes to absorb the flavors.
3. For air frying, spread shrimp evenly in the air fryer basket and cook at 400°F for 6 minutes, shaking the basket halfway through. For stovetop, heat a large skillet over medium-high heat with a drizzle of oil. Add shrimp in a single layer and cook each side for 3 minutes until opaque and cooked through.
4. While shrimp cooks, shred purple cabbage and carrots. In a large bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, hot honey, Dijon mustard, lime juice, and kosher salt to make the dressing.
5. Add shredded cabbage and carrots to the dressing. Mix thoroughly until all vegetables are evenly coated with the slaw dressing.
6. Warm the tortillas, then layer them with the purple cabbage lime slaw, cooked shrimp, and your choice of toppings such as diced avocado, salsa verde, feta cheese, fresh cilantro, or a wedge of lime. Serve immediately.

Notes

• For best flavor, marinate the shrimp for a full 10 minutes but don’t exceed 30 minutes to avoid shrimp becoming mushy.
• You can prepare the slaw a day in advance and store it in the refrigerator to save time on busy days.
• Use fresh lime juice for a bright, authentic citrus flavor in both the marinade and slaw dressing.
• If you prefer less heat, reduce or omit the hot honey and chili powder.
• For gluten-free tacos, use corn tortillas or almond flour tortillas as suggested.
• Leftover cooked shrimp can be stored in an airtight container in the fridge up to 2 days.