Heat peanut oil and sesame oil in a large skillet. Add garlic and ginger and cook until fragrant.
Pat shrimp dry very well with paper towels and then add to skillet. Add salt, pepper, and honey and cook for 5 minutes until warm.
While shrimp are cooking, place green cabbage, red cabbage, carrots, apple cider vinegar, salt, pepper, and sugar in a medium bowl and stir to combine.
In a separate, small bowl, combine mayonnaise and Sriracha sauce.
Spread tortillas with the Sriracha mayo and top with shrimp and slaw. Serve immedietely.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/shrimp-tacos-with-sriracha-mayo/