Shrimp:
- 1 lb wild-caught shrimp, peeled and deveined
- 1/2 teaspoon each salt and black pepper
- 1 teaspoon each smoked paprika, garlic powder and chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- 1/2 bunch cilantro, finely chopped

The Rest:
- 3 cups finely shredded green cabbage
- 1/2 bunch cilantro, finely chopped
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving

1. Shrimp:

Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle on the salt, pepper, smoked paprika, garlic powder and chili powder. Toss shrimp to get them evenly coated with seasonings. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot, add the shrimp, taking care not to overcrowd the pan. Cook until the shrimp are opaque and have some golden brown caramelization on both sides.

Reduce the heat to low, add the butter, lime zest and juice and honey, tossing to coat the shrimp and create a cohesive sauce. Bring the mixture to a simmer and allow to simmer for 2-3 minutes until the sauce is thickened and coating the shrimp. Remove from heat and stir in the cilantro to finish the sauce.

2. Slaw:

Place cabbage, cilantro, Greek yogurt, lime juice and a pinch of salt in a large bowl. Toss until the cabbage is evenly coated with herbs and yogurt. This slaw is not overly dressed, there should be just enough yogurt and lime juice to create a light, creamy coating for the slaw.

3. Assembly:

Warm tortillas in the microwave, oven or over the gas flame of a gas stovetop. In a tortilla add a scoop of creamy slaw and 4-6 shrimp. Spoon on some of that glorious cilantro honey lime sauce. Finish with avocado slices and another squeeze of lime. Enjoy!