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Honey Sriracha Shrimp Tacos topped with Mango Slaw and a drizzle of honey glaze.

Honey Sriracha Shrimp Tacos with Mango Slaw

Quick, spicy, and fresh tacos that blend sweet and heat, served with a crunchy mango slaw.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp, peeled and deveined (medium or large)
  • 1/4 cup Honey
  • 2 tablespoons Sriracha Adjust based on spice preference
  • 2 tablespoons Soy sauce (or tamari) Use low sodium if preferred
  • 2 cloves Garlic, minced
  • 1 juiced Lime Plus wedges for serving
  • 1 tablespoon Olive oil or avocado oil For cooking shrimp
  • 8 tortillas Corn or flour tortillas Warm before serving
For the Mango Slaw
  • 2 cups Shredded cabbage
  • 1 cup Mango, ripe but firm, diced
  • 1/2 medium Red onion, thinly sliced
  • 1/4 cup Cilantro, chopped
  • 2 tablespoons Lime juice
  • 1 teaspoon Salt
Optional Toppings
  • 1 Sliced avocado
  • 1 Jalapeno, sliced
  • 1/4 cup Crumbly cheese (optional)

Method
 

Preparation
  1. In a bowl, stir together honey, sriracha, soy sauce, minced garlic, and a squeeze of lime. Taste and adjust sweetness or spiciness if desired.
  2. Add shrimp to the bowl and toss to coat. Let marinate while prepping slaw.
  3. In another bowl, combine shredded cabbage, diced mango, sliced onion, cilantro, lime juice, and salt.
Cooking
  1. Heat a skillet on medium-high with a little oil. Add shrimp in a single layer and cook for 1-2 minutes on each side until pink and curled.
  2. Pour any remaining sauce into the skillet and let it bubble for about 30 seconds.
  3. Warm tortillas in a dry pan or wrap in foil and warm in the oven.
Assembly
  1. Assemble tacos by adding a layer of mango slaw, then shrimp, and any desired toppings.
  2. Serve with lime wedges.

Notes

Meal prep tips: Make the mango slaw a day in advance and keep it sealed in the fridge. Sauce can also be mixed ahead of time. Cooked shrimp last for up to 2 days when stored properly.