Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp honey
  • 1 tbsp Sriracha
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 2 cups shredded purple cabbage
  • 2 tbsp apple cider vinegar
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 small (6-inch) corn tortillas
  • 1 large avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Pat the shrimp completely dry with paper towels and set aside. In a small bowl, whisk together the honey, Sriracha, minced garlic, lime juice, smoked paprika, and salt to create the glaze.
  2. In a separate bowl, combine the shredded purple cabbage, apple cider vinegar, lime juice, olive oil, cilantro, salt, and pepper. Mix well and let the slaw sit while the shrimp cook.
  3. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear for 2 minutes without moving them to develop a golden-brown crust.
  4. Flip the shrimp and cook for another 1-2 minutes. During the final 60 seconds of cooking, pour the honey glaze into the pan, stirring constantly until the sauce thickens into a glossy coating. Remove from heat immediately.
  5. Warm the corn tortillas in a dry pan or over an open flame until pliable. Place 3-4 glazed shrimp in each tortilla, top with the cabbage slaw and sliced avocado, and serve with lime wedges.