Honey Sriracha Shrimp Tacos with Pineapple Slaw

These tacos balance spicy, sweet, and tangy flavors in one vibrant dish. Juicy shrimp glazed with honey sriracha pairs perfectly with refreshing pineapple slaw. Weeknight-friendly and crowd-pleasing!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450g) medium shrimp, peeled
• 3 tbsp honey
• 2 tbsp sriracha
• 1 lime (zest + juice)
• 8 small flour tortillas
• 1 cup diced fresh pineapple
• 1.5 cups shredded purple cabbage
• 1/4 cup chopped cilantro
• 2 tbsp Greek yogurt
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt to taste

Instructions

1. Make slaw: Combine pineapple, cabbage, cilantro, Greek yogurt, and lime zest in bowl.
2. Whisk honey, sriracha, lime juice, garlic powder, and 1/4 tsp salt in small bowl.
3. Pat shrimp dry and season lightly with salt.
4. Heat oil in skillet over medium-high. Cook shrimp 2 minutes per side.
5. Add sauce to skillet and toss shrimp until glazed (1-2 minutes).
6. Warm tortillas in dry skillet or microwave.
7. Assemble tacos: Layer slaw, then shrimp in tortillas.
8. Drizzle with extra sauce and garnish with lime wedges.

Chef's Note

For extra crispy shrimp, pat them very dry before cooking and don't overcrowd the pan.

Make-Ahead Tips

Slaw keeps 2 days refrigerated. Sauce stores 1 week in airtight container.

Substitutions

Mango works for pineapple; chicken or tofu replaces shrimp.