Sticky Sweet Shrimp and Burst Tomato Tacos

Best served with friends.


  • 1 lb shrimp, peeled
  • 1 small onion, sliced long
  • 1 package tortillas – we love Tortilla Land’s Uncooked that you heat up yourself!
  • 1/2 box cherry tomatoes, halved
  • 1/4 cabbage, chopped
  • 1 tbsp honey
  • 2 big squirts Sriracha
  • 4 big cloves of garlic, diced small
  • 3 tbsp coconut aminos
  • 2 limes, quartered
  • cilantro, chopped
  • avocado, sliced
  • avocado oil or other high heat oil


  1. Preheat oven to 400
  2. Place shrimp and onion in a bowl
  3. Mix coconut aminos, garlic, honey, sriracha, and juice of half a lime. Pour onto shrimp and onions and stir to combine well. Set aside for 15-30 mins.
  4. Massage cabbage and a handful of cilantro with the juice of half a lime. Set aside for at least 10 mins.
  5. Prep roasting tray with wax paper and spread out tomatoes, drizzled with oil.


  1. Roast tomatoes at 400 for 20-25 mins
  2. Heat cast iron (or regular skillet) on high with oil
  3. Pour shrimp and onion mixture onto pan. Watch that sizzle!
  4. Using tongs, flip shrimp until cooked through and no longer clear. You can leave the onions in a little longer to get a nice caramelized char.
  5. Use another flat skillet to heat up tortillas.


  1. Place two tortillas on the plate, then layer cabbage, tomatoes, onions, and shrimp.
  2. Top with avocado and extra cilantro, with a lime wedge on the side.
  3. Put that Sriracha on the table in case you like it hot!


  1. These tacos sound so delicious!

    Liked by 1 person

  2. Marlene Prentiss

    lovely light summer fare! Compliments to the chef!

    Liked by 1 person

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