Saucy Hot Honey Shrimp Tacos with Mango Slaw
If there’s one thing I love, it’s a fast and flavorful meal that doesn’t make me feel like I just spent my entire evening in the kitchen. Enter these hot honey shrimp tacos—sweet, spicy, tangy, and loaded with a rich, buttery honey glaze that takes them to the next level. The whole thing comes together in just 20 minutes, making it perfect for busy weeknights (or let’s be real, any night you’re craving tacos, which is always).
Creator: Leslie Stokes
Why You’ll Love These Tacos
Fast & Easy – 20 minutes, one pan, zero stress.
Packed with Flavor – Sweet heat from the hot honey, creamy avocado, tangy pickled onions, and a fresh mango slaw? It’s a dream combo.
High-Protein & Gluten-Free – Shrimp + almond flour tortillas = a protein-packed, gluten-free win.
Customizable – Not a shrimp fan? No problem! I’ve got some protein swaps for you below.
Protein Swaps
If shrimp isn’t your thing (or you just like to switch it up), here are some easy swaps:
• Chicken – Thinly sliced chicken breast or thighs work great! Just sear them in the pan and toss them in the hot honey glaze.
• Salmon – Pan-seared or baked, then flaked into the tacos for a richer flavor.
• Tofu – Press, cube, and pan-fry until golden before tossing in the glaze.
• Crispy Cauliflower – Roast or air-fry cauliflower florets and coat them in the hot honey sauce.
Meal Prep & Storage Tips
• Meal prep the slaw ahead of time – It actually tastes even better after sitting for a few hours!
• Store the shrimp separately – If you’re making these ahead, keep the shrimp and sauce in a sealed container in the fridge for up to 3 days. Reheat in a pan with a splash of water to bring back the sauce.
• Warm the tortillas before serving – Just a few seconds in a dry skillet makes them soft and pliable.
Saucy Hot Honey Shrimp Tacos with Mango Slaw
If there’s one thing I love, it’s a fast and flavorful meal that doesn’t make me feel like I just spent my entire evening in the kitchen. Enter these hot honey shrimp tacos—sweet, spicy, tangy, and loaded with a rich, buttery honey glaze that takes them to the next level. The whole thing comes together in just 20 minutes, making it perfect for busy weeknights (or let’s be real, any night you’re craving tacos, which is always).
Ingredients
For the Shrimp & Honey Glaze:
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- ¼ cup hot honey
- 1 tsp red chili flakes
- 1 ½ tsp lime zest
- 1 tbsp lime juice
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter for extra sauciness
For the Mango Slaw:
- 2 cups coleslaw mix
- ½ cup diced mango
- 2 tbsp mayo
- 1 tsp Dijon mustard
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Salt and pepper to taste
For Serving:
- 6 almond flour tortillas
- ½ cup pickled onions
- 1 avocado sliced
Let's Make It
- Make the Mango Slaw: In a bowl, mix coleslaw mix, diced mango, mayo, Dijon, cilantro, lime juice, salt, and pepper. Toss to combine and refrigerate while preparing the shrimp.
- Prepare the Hot Honey Glaze: In a small saucepan, heat hot honey, red chili flakes, lime zest, and lime juice over low heat. Stir in butter until melted. Let simmer for 1–2 minutes, then remove from heat.
- Cook the Shrimp: Heat olive oil in a pan over medium heat. Toss shrimp with smoked paprika, garlic powder, salt, and pepper. Cook shrimp for 2–3 minutes per side until opaque. Pour the hot honey glaze over the shrimp and toss to coat, letting it simmer for 30 seconds to thicken.
- Assemble the Tacos: Warm the almond flour tortillas. Add a layer of mango slaw, top with saucy hot honey shrimp, pickled onions, and avocado slices. Drizzle any extra glaze over the top.
- Serve Immediately and enjoy!
Nutrition Facts
• Calories: 320
• Protein: 26g
• Carbs: 27g
• Fat: 12g
