Step 1

Stir 2 Tbsp. adobo sauce and 2 Tbsp. honey in a medium bowl until combined. Add 1 lb. shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings.

Step 2

Mix ½ cup mayonnaise with 2 Tbsp. water in a small bowl. Grate 1 garlic clove into bowl, season with salt, and stir to combine.

Step 3

Thinly slice ¼ head of cabbage into very thin strips.

Step 4

Coarsely chop 1 cup cilantro.

Step 5

Peel and trim 1 onion. Cut in half lengthwise, then thinly slice.

Step 6

Cut 1 lime in half and squeeze out juice from both halves into another small bowl. Add sliced onion and a pinch of salt. Massage with your hands until onion begins to soften.

Step 7

Heat a large nonstick skillet over medium-high. Working with one at a time, warm tortilla in skillet until pliable and starts to darken, 30–45 seconds per side. Transfer tortillas to a piece of foil and wrap tightly to keep warm.

Step 8

Return skillet to medium-high heat and pour in 2 Tbsp. oil. Once oil begins to shimmer, add shrimp mixture and cook, stirring occasionally, until shrimps turn pink and cooked through, 1–2 minutes. Remove skillet from heat.

Step 9

Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.