Honey Lime Shrimp Tacos are a quick and easy seafood dinner option during Lent or any time of year. The Tabasco compliments the honey and lime well, so the shrimp comes out zesty and sweet. This will quickly become a family favorite for you like it is in my house!
Honey Lime Shrimp Tacos
- 1 lb. Fresh or Frozen Cooked Shrimp (If frozen, defrost in the refrigerator for a few hours.)
- 3 Tbsp Fresh Lime Juice
- 4 Tbsp. Honey
- 2 Tbsp. Tabasco
- 1/2 tsp. Ground Cumin
- 1 Clove Garlic, Peeled and Finely Chopped
- 1 Tbsp. Finely Chopped Cilantro
- 1 Tbsp. Olive Oil
- Spray Canola Oil
- Tortilla Shells (Corn or Flour)
- Green Cabbage, Finely shredded
- Avocado, peeled and cubed
- Fresh Tomato, Chopped
- Monterey Jack Cheese, shredded
- Salsa (Optional)
Mix together the lime juice, honey, and Tabasco. Add chopped garlic and cilantro and stir. Add the olive oil and blend Add the fresh or thawed shrimp and toss to coat the shrimp with the sauce, then set in the refrigerator and marinade for 2-3 hours. Lightly coat a saute pan with canola oil. Heat the pan on high for 2-3 minutes, then add the shrimp without the marinade. You are going to “flash” saute the shrimp, so turn the heat down only slightly, and cook the shrimp for 2-3 minutes, stirring constantly. Add the marinade, turn the heat to medium, and stir another 2 minutes, then remove from the heat and place in a serving bowl.
Heat the tortilla shells, place the sides (avocado, cheddar cheese, etc.) in bowls and serve immediately.
*Note: The shrimp is also delicious grilled. If you grill the shrimp, make certain to set aside the marinade. Grill the shrimp on skewers for about 2-3 minutes. Just before serving the shrimp, reheat the marinade in the microwave for about one minute, then serve with the shrimp (it is yummy to drizzle over your tacos.)