Easy Spicy Honey-Sriracha Shrimp Tacos

Easy Spicy Honey-Sriracha Shrimp Tacos

Ready in under 30 minutes, these delicious Spicy Honey-Sriracha Shrimp Tacos are the perfect clean and healthy summer recipe! Plus they’re packed with superfoods like Mānuka honey, Udo’s Oil 3·6·9 Blend, cabbage, avocados and cilantro.



  • 1 lb 450g shrimp, peeled and deveined
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika may sub regular paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder or sub 2 cloves of garlic
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1/3 cup sriracha sauce
  • 3-4 tablespoons Mānuka honey
  • 2 tablespoons lime juice
  • 2 tablespoons Udo’s Oil 3·6·9 Blend
  • 8 tortillas
FOR THE SLAW (optional)
  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage*
  • 1 small handful finely diced fresh cilantro
  • ¼ cup lime juice
  • 2 tablespoons Udo’s Oil 3·6·9 Blend
  • salt to taste
  • 1 tablespoon of olive or avocado oil
  • 8 tortillas, warmed
  • avocado slices
  • lime wedges


  1. Make the Sauce: In a bowl, combine sriracha sauce, Udo’s oil, Mānuka honey, and lime juice. Whisk well and set aside.
  2. Make the Slaw: Place shredded cabbage, cilantro, lime juice and salt in a bowl. Toss until mixed and add more salt to taste if needed. Set aside
  3. Cook the Shrimp: Heat a skillet over medium heat and add cooking oil (olive or avocado oil). Once heated add the shrimp to the skillet. Cook for 2-3 minutes per side. They will curl and turn opaque. Remove from heat, place on a dish and set aside.
  4. Sauce the Shrimp: Drizzle the spicy sauce over the cooked shrimp, tossing them gently to coat evenly.
  5. Warm the tortillas: In a medium, ungreased skillet until lightly warmed. Or microwave them for 10-15 seconds per side, or until soft and pliable.
  6. Assemble the tacos: Place a layer of slaw in each warmed tortilla. Next add a layer of 2-3 avocado slices. Top with the spicy shrimp. Add a drizzle of more spicy sauce if you like.
  7. To Serve: Serve the tacos immediately with lime wedges and the remaining honey-sriracha sauce on the side. Enjoy!


Exact serving size will depend on how many shrimp you put in each tortilla. We’re using large shrimp, but medium or extra-large shrimp are fine too. Size is more of a preference. If you’re using smaller shrimp you'll want to add more to each taco. The heat level of this sauce is slightly higher than medium-hot (about 6.5/10).

Recipe, article, and photo courtesy of Better Living. Visit OnBetterLiving.com for the full article and more helpful lifestyle & DIY tips.