Honey Garlic Shrimp Tacos with Cilantro-Lime Slaw and Fresh Salsa

These honey garlic shrimp tacos are packed with bold Southwest flavors and a sweet, sticky glaze that will make your taste buds dance. Topped with a crisp cilantro-lime slaw and fresh tomato salsa, each bite is a perfect balance of savory, tangy and refreshing. Plus, they come together in just 20 minutes-ideal for busy nights when you need a quick, satisfying dinner.

For an extra crunch, try crushing a few tortilla chips right into your tacos. It adds an irresistible texture that takes these tacos to the next level. Serve with extra chips on the side for dipping into any leftover salsa or slaw.

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Ingredients

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Honey Garlic SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Roughly chop cilantro. Quarter the lime. Dice tomato into ½-inch pieces. Thinly slice scallions. Measure 2 tablespoons water (4 tablespoons for 4 servings) for later use.
2. In a small bowl, combine coleslaw mix, cilantro, mayonnaise, ½ teaspoon sugar (1 teaspoon for 4 servings) and juice from half the lime. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
3. In another small bowl, combine diced tomato, sliced scallions and juice from one lime wedge (two wedges for 4 servings). Season with salt. Set aside.
4. Pat shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp in a single layer; season with salt and pepper. Cook, stirring occasionally, until shrimp are pink and browned in spots, about 2 minutes.
5. Stir in Southwest Spice Blend until evenly coated. Add honey garlic sauce and the reserved water. Cook, stirring frequently, until the sauce thickens and shrimp are cooked through, 2-4 minutes more. If the mixture seems dry, add more water a splash at a time until desired consistency is reached. Turn off heat; stir in juice from one lime wedge (two wedges for 4 servings).
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Alternatively, warm tortillas in a dry pan over medium heat until lightly browned and toasty.
7. Divide tortillas among plates. Fill with shrimp, Mexican cheese blend, slaw and tomato salsa. Serve with tortilla chips on the side. For extra crunch, crumble some chips into the tacos.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave until pliable.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently in a pan.

Can I make this recipe gluten-free?

Use gluten-free tortillas and check that your honey garlic sauce is gluten-free. The other ingredients are naturally gluten-free.