Smoky Honey-Lime Shrimp Tacos with Honey-Lime Slaw
PREP TIME: 15 min COOK TIME: 6 min SERVES: 4
INGREDIENTS:
1 lb large shrimp, peeled and deveined
2 Tbsp HABANERO OLIVE OIL
1 Tbsp HONEY, I SMOKED IT
3 cups shredded coleslaw mix
1 Tbsp LIME OLIVE OIL
1 Tbsp HONEY BALSAMIC VINEGAR
1/4 tsp salt
8 small flour or corn tortillas
1/4 cup sour cream
1 avocado, sliced
Fresh cilantro and lime wedges, for serving
DIRECTIONS:
Toss shrimp with HABANERO OLIVE OIL and HONEY, I SMOKED IT. Let sit 10 minutes.
In a separate bowl, combine coleslaw mix, LIME OLIVE OIL, HONEY BALSAMIC VINEGAR, and salt. Toss well and set aside.
Heat a skillet over medium-high heat. Cook shrimp 2 to 3 minutes per side until pink and slightly charred. Remove from heat.
Warm tortillas in a dry pan or directly over a flame for 30 seconds per side.
Assemble tacos with slaw, shrimp, avocado, and a drizzle of sour cream. Top with cilantro and a squeeze of lime.
Not a fan of heat? Substitute LIME OLIVE OIL for the HABANERO OLIVE OIL and keep the HONEY I SMOKED IT — you'll get the sweet smokiness without the kick.
PERFECT PAIRING: APRICOT SORBET MARGARITA