Ready in under 30 minutes, these delicious Spicy Honey-Sriracha Shrimp Tacos are the perfect clean and healthy summer recipe! Plus they’re packed with superfoods like Mānuka honey, Udo’s Oil 3·6·9 Blend, cabbage, avocados and cilantro.
Make the Sauce: In a bowl, combine sriracha sauce, Udo’s oil, Mānuka honey, and lime juice. Whisk well and set aside.
Make the Slaw: Place shredded cabbage, cilantro, lime juice and salt in a bowl. Toss until mixed and add more salt to taste if needed. Set aside
Cook the Shrimp: Heat a skillet over medium heat and add cooking oil (olive or avocado oil). Once heated add the shrimp to the skillet. Cook for 2-3 minutes per side. They will curl and turn opaque. Remove from heat, place on a dish and set aside.
Sauce the Shrimp: Drizzle the spicy sauce over the cooked shrimp, tossing them gently to coat evenly.
Warm the tortillas: In a medium, ungreased skillet until lightly warmed. Or microwave them for 10-15 seconds per side, or until soft and pliable.
Assemble the tacos: Place a layer of slaw in each warmed tortilla. Next add a layer of 2-3 avocado slices. Top with the spicy shrimp. Add a drizzle of more spicy sauce if you like.
To Serve: Serve the tacos immediately with lime wedges and the remaining honey-sriracha sauce on the side. Enjoy!
Notes
Exact serving size will depend on how many shrimp you put in each tortilla.
We’re using large shrimp, but medium or extra-large shrimp are fine too. Size is more of a preference. If you’re using smaller shrimp you'll want to add more to each taco.
The heat level of this sauce is slightly higher than medium-hot (about 6.5/10).