These Honey Balsamic Beer Shrimp Tacos are topped with a sweet and savory honey balsamic glaze that's made with a roasty stout beer. Ready in only 30 minutes!
In a large bowl, combine shrimp, salt, ancho chili powder, olive oil and lime juice. Toss together to coat and set aside.
In a medium pot over high heat, add the beer, honey, balsamic vinegar, jalapeño slices, garlic powder and smoked paprika. Bring to a boil. Stir occasionally until most of the bubbles are gone and the mixture has thickened and turned glossy. This should take about ten minutes. Set aside.
In a large skillet over medium high heat, add marinated shrimp and cook until shrimp turn bright pink, about 2 to 3 minutes.
Remove from heat. Pour the honey balsamic beer glaze onto the shrimp and toss to coat.
Serve coated shrimp in corn or flour tortillas and top with cilantro, sliced cabbage, freshly squeezed lime juice, jalapeño slices and guacamole.
Notes
Nutritional information does not include tortillas or additional toppings.If you don't have any tortillas, this dish would also be great served in a lettuce wrap or over white rice!