Honey Lime Shrimp Tacos: A Vacation for the Taste Buds

Shrimp Tacos

For those shrimp-haters, partial-to-shrimp, or straight-up shrimp lovers out there, here is the meal for you!

I, myself, am not a lover of shrimp…until this meal. Super quick, super easy. The meal breaks down to about $3.60-$5.50 per taco (keep in mind the shrimp is the most expensive part for us who live inland) and you can make around 4-6 tacos. They were SUPER delicious, took less than 20 minutes to make, and were surprisingly filling!

So here’s the break down:


Honey Lime Sauce:

1-2 limes

Pinch of Salt

Pinch of Pepper

2-3 tsp Honey Dijon Mustard


1 lb Shrimp

1/2 Red bell Pepper

1/4-1/2 White Onion

Pinch of Salt

Pinch of Pepper

Taco Accessories: 

Corn (or Flour*) Tortillas

1/8-1/4 cup Cilantro

1/8-1/4 cup Purple Cabbage

1 Avocado

Wanna make it? Here’s how:

Start a pot of water for your shrimp and wait for it to boil. While waiting, take a frying pan and use your choice of oil (I used Olive, other options include: Vegetable, Coconut, etc.) Cut up your Bell pepper and Onion (long-ways) and begin to sauté them in the pan. Once warm add a pinch of salt and pepper. By now, your water should be or is about to boil. Add shrimp. Keep an eye on them! As soon as they turn pink, turn off the stove and strain them. Allow your bell pepper and onion to continue sautéing until they have become a juicy, carmelized color. Once they are finished, remove from heat. I like to add the veggies to the pot containing the shrimp so they are covered in the juice. Cut up Cabbage, Cilantro, and avocado (if you haven’t already you clever chef you ;). Make the sauce by squeezing the limes into a small bowl, add mustard, salt, and pepper. Mix well. Use reminisce of oil in frying pan or add more, if needed. Add tortillas and heat on low. Be sure to flip them a few times, until they are soft and of desired heat. Once your tortillas are ready to rock, feel free to load that baby up!

And Voula! Boom! Tacos.

Enjoy ❤

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