Hot Honey Shrimp Tacos

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Hot honey Cajun shrimp tacos come together in about 20 minutes and hit a satisfying sweet and spicy balance. The shrimp are coated in a Cajun seasoning, tossed in a quick hot honey glaze, and tucked into warm corn tortillas with creamy avocado, tangy pickled red onions, and a cool garlic lime crema.

Recipe Testing

I wanted these tacos to have a good amount of heat without being overwhelmingly spicy. You can use bottled hot honey; I made my quick version of Hot Honey Sauce with honey, sambal oelek (sometimes Calabrian chili sauce), and a few pantry spices. I use this sauce in my hot honey chicken sandwich too!

The garlic lime crema in this recipe cools everything down, while creamy avocado and pickled red onions balance the sweet and spicy shrimp. The result is a taco that’s simple enough to make on a weeknight but feels like something you’d order at your favorite taco spot.

You could also try my Honey Sriracha sauce for a similar vibe but with the added richness of butter.

Ingredients

See the recipe card for exact amounts.

• 1 pound large shrimp, peeled and deveined: I like using wild-caught Argentinian shrimp because they have a naturally sweet flavor and a firm, meaty texture that works especially well in tacos. I typically buy 20/40 count shrimp, which means there are between 20 and 40 shrimp per pound.
• Cajun seasoning: adds smoky, spicy flavor. I make my own blend.
• Garlic Lime Crema: Made with a simple blend of plain Greek yogurt, fresh garlic, and lime juice.
• Hot honey: an easy mix of honey, sambal oelek, garlic powder, and onion powder for a sweet and spicy sauce.
• Serving: I like corn tortillas, but you could also use flour tortillas. I like these with avocado slices and my quick pickled red onions, some extra lime wedges, and cilantro.

Tips for Making Hot Honey Cajun Shrimp Tacos

• Pat the shrimp dry before seasoning so the seasoning sticks and the shrimp sear instead of steam.
• Don’t overcook the shrimp. They’re done as soon as they turn pink and opaque.
• Choose large shrimp. I use wild Argentinian 20/40 shrimp for this recipe because they stay juicy and have a naturally sweet flavor. Larger shrimp are also less likely to overcook than smaller varieties.
• Add the hot honey after the shrimp are fully cooked so the honey doesn’t burn.
• Warm your tortillas before assembling the tacos to help prevent cracking.
• Assemble the tacos just before serving so the tortillas stay soft and the toppings stay fresh.

Instructions

1. Stir together the Greek yogurt, lime juice, grated garlic, salt, and pepper. Refrigerate until ready to use.

1. In another small bowl, combine the honey, sambal oelek, garlic powder, onion powder, salt, and pepper. Set aside.
2. Pat the shrimp dry and toss with the Cajun seasoning, salt, and oil until evenly coated.
3. Heat a large skillet over medium heat with a splash of oil. Arrange the shrimp in a single layer and cook for 2 to 3 minutes per side, just until opaque.
4. Reduce the heat to low. Pour the hot honey over the shrimp and toss for about 30 seconds, until every shrimp is coated in the glossy sauce.
5. Warm the corn tortillas in a dry skillet, wrapped in a damp paper towel in the microwave, or directly over a gas flame until soft and lightly charred.
6. Fill each tortilla with sliced avocado, the hot honey shrimp, and pickled red onions.
7. Drizzle with the garlic lime crema and any extra hot honey from the pan. Serve immediately with fresh lime wedges.

Storage

Store the shrimp, crema, and toppings separately in airtight containers in the refrigerator for up to 2 days.

Shrimp has the best texture when served fresh. Reheat any leftover shrimp gently in a skillet over medium-low heat and assemble the tacos just before serving.

The garlic lime crema can also be made a few days ahead.

What to Serve With Hot Honey Shrimp Tacos

These tacos pair well with cilantro lime rice, black beans, homemade tortilla chips and salsa, guacamole, or a fresh tomato and cucumber salad. If you’re serving them for Taco Tuesday, a pitcher of homemade lemonade or a mango margarita makes a good match for the sweet and spicy shrimp.

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