Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 cups shredded cabbage
  • 1 cup fresh corn kernels
  • 1/4 cup Greek yogurt
  • 2 tbsp fresh cilantro, chopped
  • 10 small corn or flour tortillas
  • 1 ripe avocado, sliced

Instructions:

  1. In a medium bowl, whisk together honey, lime juice, minced garlic, smoked paprika, and salt. Toss in the shrimp and stir until coated. Let marinate for 5 minutes.
  2. In a separate bowl, combine shredded cabbage, corn kernels, Greek yogurt, lime juice, and cilantro. Stir until well-coated and refrigerate until serving.
  3. Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until opaque and charred.
  4. Warm tortillas in a dry pan for 30 seconds. Fill each tortilla with a scoop of corn slaw, 3-4 shrimp, and a slice of avocado.