For the Honey Lime Shrimp

• 1½ pounds large shrimp, peeled and deveined – Tender, juicy, and quick-cooking.
• 2 tablespoons honey – Adds natural sweetness and caramelization.
• 2 tablespoons fresh lime juice – Brightens the flavor.
• 1 tablespoon lime zest – Intensifies the citrus taste.
• 2 tablespoons olive oil – Keeps the shrimp moist while grilling.
• 3 cloves garlic, minced – Adds bold savory flavor.
• 1 teaspoon chili powder – Mild smoky heat.
• 1 teaspoon smoked paprika – Enhances color and smokiness.
• ½ teaspoon cumin – Adds warm earthy flavor.
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Fresh Slaw

• 3 cups shredded green cabbage – Adds crisp texture.
• 1 cup shredded purple cabbage – Provides color and crunch.
• 1 cup shredded carrots – Adds sweetness.
• ¼ cup chopped cilantro – Fresh herb flavor.
• 2 tablespoons mayonnaise – Creates a creamy dressing.
• 2 tablespoons Greek yogurt or sour cream – Adds tanginess.
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Salt and pepper, to taste

For Serving

• 8 small corn or flour tortillas
• Sliced avocado
• Fresh cilantro
• Lime wedges
• Crumbled cotija cheese (optional)
• Jalapeño slices
• Hot sauce