Honey-Lime Grilled Shrimp Tacos with Cabbage Slaw
Tender shrimp marinated in honey and lime, grilled to perfection and served in soft tortillas with a crunchy cabbage slaw for a fresh and vibrant taco experience. This mexican-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, honey, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 2 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- 8 small corn tortillas
- 1/2 cup sour cream
- for serving lime wedges
Instructions
- Step 1: In a bowl, whisk together 2 tbsp honey, 2 tbsp fresh lime juice, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 15 minutes.
- Step 2: Meanwhile, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1/4 cup chopped fresh cilantro in a mixing bowl. Toss gently and set aside.
- Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred.
- Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing grilled shrimp on tortillas, topping with cabbage slaw and a dollop of 1/2 cup sour cream.
- Step 5: Serve immediately with lime wedges for squeezing over the tacos.
Frequently asked questions
How long does Honey-Lime Grilled Shrimp Tacos with Cabbage Slaw take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Lime Grilled Shrimp Tacos with Cabbage Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.
Can I substitute ingredients in Honey-Lime Grilled Shrimp Tacos with Cabbage Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Lime Grilled Shrimp Tacos with Cabbage Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Lime Grilled Shrimp Tacos with Cabbage Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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