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For my Honey Sriracha Shrimp Tacos, you will need: - 1 lb shrimp, peeled and deveined - 2 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon lime juice - 1/2 teaspoon garlic powder - 1/2 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste - 8 small corn tortillas - 1 cup purple cabbage, shredded - 1/4 cup fresh cilantro, chopped - 1 avocado, sliced - Lime wedges for serving When I measure my ingredients, I focus on fresh and precise amounts. For shrimp, use one pound. For honey and Sriracha, two tablespoons each gives the right balance of sweet and spicy. A tablespoon of lime juice adds brightness. The garlic powder and paprika are half a teaspoon each. Olive oil also needs one tablespoon. Use salt and pepper to your taste. For tortillas, choose eight small corn ones. Aim for one cup of shredded purple cabbage and a quarter cup of chopped cilantro. Finally, one sliced avocado adds creaminess, and lime wedges are for serving. Quality makes a big difference. Choose fresh shrimp that smells like the ocean. The honey should be pure and not blended with other syrups. Look for Sriracha that has a good mix of heat and flavor. Fresh lime juice is best, so avoid bottled juice if possible. For spices, check the expiration date. Fresh herbs should look vibrant and not wilted. Use ripe avocados for creaminess. Finally, choose good corn tortillas that are soft and pliable. These small choices can elevate your tacos from good to great! Start by grabbing a medium bowl. Add 2 tablespoons of honey. Next, pour in 2 tablespoons of Sriracha sauce. Squeeze in 1 tablespoon of lime juice. Then, sprinkle in 1/2 teaspoon of garlic powder and 1/2 teaspoon of paprika. Drizzle 1 tablespoon of olive oil into the mix. Add salt and pepper to taste. Whisk everything until it becomes smooth and well-blended. Now, take your 1 lb of shrimp, which should be peeled and deveined. Toss the shrimp in the marinade. Make sure every piece gets a good coat. Let it sit for 15-20 minutes. This step helps the flavors soak in. Heat a skillet over medium-high heat. When the skillet is hot, add your marinated shrimp. Cook the shrimp for 2-3 minutes on each side. They should turn opaque and be fully cooked. Watch them closely to avoid overcooking. The shrimp will be tender and juicy when done. While the shrimp cooks, warm your corn tortillas. Use a separate skillet on low heat. Warm each tortilla for about 30 seconds on each side. This makes them soft and easy to fold. Once the shrimp is ready, it’s time to build your tacos. Place a generous amount of shrimp on each tortilla. Top them with 1 cup of shredded purple cabbage and slices of 1 avocado. Finally, sprinkle with 1/4 cup of chopped fresh cilantro. Serve the tacos right away with lime wedges on the side. These add a nice zesty flavor. Enjoy your Honey Sriracha Shrimp Tacos! To keep shrimp tender, cook them quickly. They cook fast, taking only 2-3 minutes per side. Watch for their color change. When they turn pink and opaque, they are done. If you overcook them, they become tough and rubbery. Always remove them from heat as soon as they’re cooked. Warm tortillas make a big difference. Place them in a skillet on low heat. Heat each side for about 30 seconds. This softens them, making them easy to fold. You can also wrap them in a damp cloth and microwave them for about 20 seconds. Choose small corn tortillas for the best flavor. Add extra flavor to your tacos with simple toppings. Fresh lime juice brightens the dish. You can also add sliced jalapeños for heat. If you want a cool touch, try sour cream or yogurt. Avocado adds creaminess and richness. Experiment with different herbs, like mint or basil, to make it unique. {{image_2}} You can swap shrimp for chicken or tofu. Chicken thighs work great. Cut them into small pieces. Marinate just like the shrimp. Cook until they are golden brown. For tofu, use firm tofu. Press it to remove water. Cut it into cubes, marinate, and then sauté. Both options bring unique flavors. Toppings add fun and flavor. Try using mango salsa for a sweet twist. You can also add diced tomatoes or jalapeños for added freshness. Consider using feta cheese or cotija for a creamy touch. Pickled red onions give a nice tang. Explore your favorites and mix them up! If Sriracha is too spicy, try sweet chili sauce instead. It adds sweetness without much heat. You can also use mild hot sauce for a less fiery kick. For a smoky flavor, try chipotle sauce. Each option gives a unique twist to your tacos. Keep experimenting to find your perfect heat level! After enjoying your Honey Sriracha shrimp tacos, you may have some leftovers. Store them in an airtight container. Keep the shrimp and tortillas separate. This helps maintain the taco's texture. You can refrigerate them for up to two days. If you want to keep them longer, freeze the shrimp and tortillas separately. They'll last up to three months in the freezer. To reheat the shrimp, place them in a skillet over medium heat. Stir them every minute until they are warm. This keeps the shrimp juicy. For the tortillas, warm them in a dry skillet for about 30 seconds on each side. This will make them soft and pliable again. Avoid microwaving the tortillas, as this can make them tough. Use glass or plastic containers with tight lids for best results. If freezing, use freezer-safe bags or containers. Remove as much air as possible from bags before sealing. This prevents freezer burn. Label your containers with the date to track freshness. This simple step helps you enjoy your tacos at their best. Yes, you can prepare the shrimp marinade ahead of time. Mix honey, Sriracha, lime juice, garlic powder, paprika, olive oil, salt, and pepper in a bowl. Store this mixture in the fridge for up to 24 hours. However, I recommend cooking the shrimp fresh. Cooked shrimp can lose their texture when stored. You can warm the tortillas and prepare toppings before serving. This way, you keep everything fresh and tasty. These tacos shine with some great sides. Here are some of my favorites: - Mexican street corn: Grilled corn with lime and cheese. - Black beans: Simple and flavorful. - Chips and salsa: A classic pairing. - Guacamole: Creamy and rich, it complements the shrimp. - Rice: Cilantro lime rice works well too. These sides add flavor and texture, making your meal more complete. The spice level is mild to medium. The Sriracha sauce gives a nice kick, but the honey balances it out. If you want less heat, reduce the Sriracha. You can also add more honey for sweetness. For more spice, add fresh jalapeños or a dash of cayenne pepper. Adjust it to your taste! Enjoy customizing your meal! You now have a complete guide to making Honey Sriracha Shrimp Tacos. We covered ingredients, preparation, and cooking steps. You learned tips to avoid overcooking shrimp and enhance flavors. I shared variations for different proteins and toppings to suit your taste. Plus, I included storage tips to keep leftovers fresh. Try making these tacos for a tasty meal. Enjoy exploring the different flavors and options!

Honey Sriracha Shrimp Tacos

Get ready to spice up your dinner with these delicious Honey Sriracha Shrimp Tacos! With sweet and spicy flavors, these easy-to-make tacos are bursting with shrimp, fresh avocado, and crunchy cabbage. Perfect for a quick meal or a fun taco night, they’re packed with flavor in every bite. Discover the full recipe and impress your family or friends tonight. Click to explore how to make these mouthwatering tacos!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 tablespoons honey

2 tablespoons Sriracha sauce

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

8 small corn tortillas

1 cup purple cabbage, shredded

1/4 cup fresh cilantro, chopped

1 avocado, sliced

Lime wedges for serving

Instructions
 

In a medium bowl, combine honey, Sriracha sauce, lime juice, garlic powder, paprika, olive oil, salt, and pepper. Whisk until smooth.

    Add the shrimp to the marinade, tossing to coat well. Let it marinate for 15-20 minutes.

      Heat a skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet and cook for 2-3 minutes on each side until they are opaque and cooked through.

        While the shrimp are cooking, warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side or until pliable.

          Once the shrimp is cooked, assemble the tacos by placing a generous portion of shrimp on each tortilla.

            Top with shredded cabbage, slices of avocado, and sprinkle with chopped cilantro.

              Serve immediately with lime wedges on the side for additional zest.

                Prep Time: 20 mins | Total Time: 30 mins | Servings: 4 tacos per person