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!