Fireball Shrimp Tacos

Allergens

Shrimp, Fish (in Worcestershire sauce)

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp ground cumin
• Salt and pepper, to taste
• 8 corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup cilantro leaves
• 1 cup Fireball sauce (recipe below) Fireball Sauce:
• 3/4 cup ketchup
• 2 tbsp sriracha
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• Salt, to taste

Instructions

1. In a medium bowl, mix chili powder, smoked paprika, cayenne pepper, ground cumin, salt, and pepper. Coat the shrimp with the spice mixture and let it marinate for 30 minutes in the refrigerator.
2. While the shrimp is marinating, prepare the Fireball sauce by whisking together ketchup, sriracha, Worcestershire sauce, brown sugar, garlic powder, and salt. Set aside.
3. Heat a grill or grill pan over medium high heat. Grill the shrimp for 2 3 minutes per side until cooked through. Remove from heat and set aside.
4. Warm the corn tortillas on the grill or in a dry skillet for 10 seconds per side.
5. To assemble, add a few shrimp to each tortilla, top with cabbage, avocado slices, and a drizzle of Fireball sauce. Finish with a lime wedge and cilantro leaves.

Chef’s Insight

The balance of smoky heat from the Fireball sauce with fresh ingredients makes this dish unforgettable.

Notes

Adjust the cayenne pepper to suit your desired level of spiciness.