Shrimp Tacos with Hot Sauce

This Shrimp Tacos with Hot Sauce recipe is brought to you by DiMe Media and Tabasco. Thank you for supporting the brands Savoir Faire collaborates with, so I can keep creating and sharing recipes that are fun, colorful, and delicious

Shrimp tacos with hot sauce. When I was invited to participate in Tabasco’s #TaquizaTabasco campaign, I thought of Tabasco’s chipotle sauce, one of my all-time favorites, and the one that turned me on to the power of a smoky jalapeño flavor.

My first thought was empanadas: some stuffed with refried black beans, others with shredded beef, and some with white cheese. I wanted to serve them with guasacaca, mojo, and alioli, with each sauce containing touches of Tabasco: garlic, habanero and, of course, chipotle. Once this thought crossed my mind, I wondered if I wanted to fry empanadas in this hot weather, when I could make some tacos. They’re just as good, and take a lot less work to prepare; my mind was made up.

Taking that train of though, I opted to create tacos stuffed with grilled shrimp, seasoned with Tabasco Garlic Pepper Sauce, and prepared on white corn tortillas, accompanied with a coleslaw seasoned with a citrus dressing, which also includes touches of Tabasco.

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Shrimp Tacos with Hot Sauce

These shrimp tacos with hot sauce are proof that the simpler the better. Once you marinate shrimp with garlic and Tabasco sauce, it takes 10 minutes to make this flavorful meal.

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Servings: 12 tacos

Ingredients

• For the tacos
• 12 white corn tortillas
• 1 pound of shrimp deveined
• 1 tablespoon of olive oil
• 1 teaspoon of Tabasco Garlic Pepper Sauce
• 2 cups of coleslaw with citrus dressing
• Cilantro leaves chopped
• Coarse sea salt
• For the coleslaw
• 1 cup of cabbage julienned
• 1 cup of carrots julienned
• 2 tablespoons of cilantro leaves chopped
• ½ cup of lemon and orange dressing with some Tabasco mixed in
• For the citrus dressing
• 1 teaspoon of Tabasco Pepper Sauce
• ¼ cup of fresh-squeezed orange juice
• 1 tablespoon of fresh-squeezed lime juice
• 1 tablespoon of agave nectar
• 1 teaspoon of salt
• ¼ cup of extra virgin olive oil

Instructions

• Put the shrimp in a bowl. Add the olive oil, Tabasco sauce, and salt. Mix well. Cover and refrigerate for 30 minutes.
• Grill the shrimp on medium heat until they begin to turn white (3-4 minutes). Turn them over and grill the other side for 2 more minutes.
• Let the shrimp to one side of the pan and grill the tortillas on the remaining space for about 30-45 seconds on each side. Turn off the heat.
• Prepare the tacos by filling each tortilla with 2 tablespoons of salad, 3 shrimp, and bits of cilantro.
• Salad Preparation
• In a small bowl mix all the ingredients but the olive oil.
• Slowly add the olive oil and mix well to emulsify.
• Mix the carrots, cabbage, and cilantro in a large mixing bowl. Top with the dressing and let marinate for half hour before serving.

Course: Tacos

Cuisine: Mexican

Author: Enriqueta Lemoine

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