Tantalizing Tangerine Honey Shrimp Tacos
Tangerine-Glazed Shrimp with Crisp Cabbage and Lime
Juicy skillet shrimp glazed with tangerine and honey tuck into warm corn tortillas with crisp cabbage, tomato, cilantro, and lime.
About This Recipe
Tantalizing Tangerine Honey Shrimp Tacos bring a little golden brightness to taco night. The shrimp cook quickly in a skillet, then take on a glossy glaze made from fresh tangerine juice and honey. Crisp cabbage, juicy tomato, cilantro, and lime keep the tortillas lively, so every bite moves between sweet, savory, fresh, and sharp.
The recipe keeps the familiar rhythm of a taco: warm corn tortillas, a well-seasoned filling, and fresh toppings that balance the heat. Citrus-forward seafood is especially natural in coastal cooking, where lime, fruit, herbs, and chiles are often used to lift the sweetness of shrimp. Tangerine gives that idea a softer floral edge than lime alone, while cumin and chile powder anchor the glaze in a warm, savory direction.
Use large shrimp so they stay juicy while the glaze reduces. Pat them dry before seasoning, because surface moisture can make them steam instead of taking on a little color in the skillet. Fresh tangerine juice is worth squeezing for this recipe, and a ripe but firm fruit will give you enough juice without making the glaze taste heavy.
The pan moves quickly once the shrimp go in. Cook the first side until it turns pink, turn the shrimp, and add the tangerine-honey mixture only after the second side has begun to cook. A short simmer lets the sauce cling without overcooking the seafood; remove the skillet when the thickest shrimp is opaque and reaches 145°F (63°C).
Warm the tortillas while the glaze finishes so they remain flexible and ready for assembly. A layer of cabbage protects the corn tortilla from excess sauce and adds a clean crunch beneath the shrimp. Finish with tomatoes, cilantro, and plenty of lime, or add avocado, pickled red onion, or a spoonful of avocado crema if you want a richer taco.
These tacos are best assembled just before eating, but the prep is easy to divide across the day. Chop the toppings and mix the spice blend ahead, then cook the shrimp and warm the tortillas close to serving. Refrigerate leftover shrimp within two hours, keep the toppings separate, and use the cooked shrimp within three days for the best texture.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon (15mL) olive oil
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2.5g) chili powder
- 1/2 teaspoon (2g) garlic powder
- 1/2 teaspoon (3g) kosher salt
- 1/4 teaspoon (0.5g) black pepper
- 1/4 cup (60mL) fresh tangerine juice
- 2 tablespoons (30g) honey
- 8 small corn tortillas
- 1 cup (70g) shredded cabbage
- 1/2 cup (75g) diced tomatoes
- 1/4 cup (15g) fresh cilantro, chopped
- 1 lime, cut into wedges
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Step by Step Instructions
- Prep the toppings Shred the cabbage, dice the tomatoes, chop the cilantro, and cut the lime into wedges. Set the toppings near the stove so the tacos can be assembled while the shrimp are warm.
- Season the shrimp Pat the shrimp dry and toss them in a small bowl with the cumin, chili powder, garlic powder, salt, and black pepper.
- Mix the glaze Stir the tangerine juice and honey together until the honey loosens into the juice.
- Heat the skillet Warm the olive oil in a large skillet over medium-high heat until it shimmers.
- Cook the shrimp Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes, until the first side is pink and lightly browned.
- Turn and glaze Turn the shrimp and cook for 1 to 2 minutes more. Pour in the tangerine-honey mixture and simmer for about 2 minutes, turning the shrimp once, until the glaze clings and the thickest shrimp reaches 145°F (63°C).
- Warm the tortillas Warm the corn tortillas in a dry skillet or microwave until soft and pliable, then keep them covered with a clean towel.
- Build the tacos Fill each tortilla with cabbage and two or three glazed shrimp, spooning over a little of the remaining pan sauce.
- Add the toppings Top the tacos with diced tomatoes and chopped cilantro.
- Serve Serve immediately with lime wedges for squeezing over the tacos at the table.
Utensils
- Large skillet
- Small mixing bowl
- Small skillet or microwave-safe plate
- Measuring cups
- Measuring spoons
- Tongs
- Spatula
- Chef's knife
- Cutting board
- Citrus juicer
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Protein | 26 g | 52% |
| Total Fat | 11 g | 14% |
| Saturated Fat | 2 g | 10% |
| Carbohydrates | 39 g | 14% |
| Sugars | 12 g | — |
| Fiber | 5 g | 18% |
| Sodium | 750 mg | 33% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Add avocado, pickled red onion, avocado crema, or sliced jalapeño.
- Use orange juice when tangerines are out of season, then sharpen the glaze with lime.
- Serve with cilantro-lime rice, black beans, or a crisp cucumber salad.
Storage & Reheating
Refrigerate cooked shrimp within two hours at 40°F (4°C) or below, keeping them separate from the cabbage, tomatoes, cilantro, and tortillas. Use the shrimp within three days for the best quality.
Warm the shrimp gently in a covered skillet with a teaspoon of water until the center reaches 165°F (74°C), then assemble fresh tacos with newly warmed tortillas and toppings.
Practical Cooking Notes
A quick pat with a paper towel helps the spices cling and gives the shrimp a better sear.
Tangerine and honey should coat the shrimp, not simmer for so long that the seafood becomes firm.
Keeping the tortillas covered after warming helps them stay soft while you finish the toppings.
Frequently Asked Questions
Can I use orange juice instead of tangerine juice?
Yes. Fresh orange juice works well in the same amount, though it is usually a little less floral. Add a small squeeze of lime at the end if the glaze needs more brightness.
How do I keep the shrimp juicy?
Pat the shrimp dry, cook them in a single layer, and remove them as soon as they are opaque and 145°F (63°C) in the thickest part. Keep the glaze simmer brief so it coats the shrimp without leaving them in the hot pan too long.
Can I prepare these tacos ahead of time?
You can chop the cabbage, tomatoes, and cilantro and mix the spice blend up to one day ahead. Cook the shrimp and warm the tortillas just before serving, then assemble the tacos at the table so the toppings stay crisp.
What toppings go well with tangerine honey shrimp tacos?
Avocado, pickled red onion, avocado crema, thinly sliced jalapeño, or a crunchy slaw all work well. Keep at least one fresh or tangy topping so it balances the sweetness of the glaze.