Ingredients
Method
In a medium bowl, whisk together honey, soy sauce, minced garlic, grated ginger, and lime juice. Add the shrimp and toss to coat evenly. Allow to marinate for 15 minutes.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp (reserve the marinade) and cook for 2-3 minutes until they turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, pour in the reserved marinade and bring it to a simmer for about 2 minutes, letting it reduce slightly.
Return the shrimp to the skillet, tossing them in the sauce until fully coated and heated through. Season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side, until pliable.
To assemble the tacos, place a few shrimp on each tortilla, top with shredded red cabbage, avocado slices, and a sprinkle of chopped cilantro.
Serve the tacos with lime wedges on the side for an extra burst of flavor.
Prep Time: 15 mins | Total Time: 30 mins | Servings: 4