Firecracker Shrimp Tacos – A Sizzling Street Food Festival Classic

Discover the ultimate street food festival experience with this celebrity pitmaster's spin on classic shrimp tacos, bringing the energy and flavor of a festival to your kitchen.

🕒 Prep: 10 minutes - Cook: 8 minutes - Total: 18 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Mexican, Street Food

Allergens

Shellfish (shrimp), Dairy (Cotija cheese)

Ingredients

1. 12 large shrimp, peeled and deveined 2. 1 cup corn tortillas (6
inch) 3. 2 cups coleslaw mix 4. 1/2 cup firecracker sauce 5. 1 avocado, sliced 6. 1 lime, cut into wedges 7. Fresh cilantro leaves 8. Cotija cheese, crumbled 9. Salt and pepper, to taste

Instructions

In a large bowl, toss shrimp with firecracker sauce and season with salt and pepper. Cover and let marinate for 30 minutes in the refrigerator.
Preheat a grill or grill pan to medium high heat. Grill shrimp until opaque and slightly charred, about 2 3 minutes per side. Set aside.
Warm corn tortillas on the grill for 10 15 seconds on each side until slightly charred and pliable.
Assemble tacos by layering marinated and grilled shrimp, coleslaw, avocado slices, cilantro leaves, and Cotija cheese on warm tortillas. Serve with lime wedges on the side.

Chef’s Insight

The secret to these tacos is the firecracker sauce - it packs a punch and gives the dish its iconic flavor. Don't skimp on the coleslaw, as it adds a refreshing contrast to the spicy shrimp.

Notes

For an additional smoky flavor, use mesquite or hickory wood chips on your grill.

Substitutions

For a dairy-free version, omit Cotija cheese and garnish with a squeeze of lime over the avocado. Swap shrimp for grilled chicken or tofu.

Alternative Preparations

These tacos can be made using an oven broiler or a stovetop grill pan if a traditional grill is not available.

Alternative Methods

If grilling isn't an option, pan-fry the shrimp until cooked through and slightly charred before assembling the tacos.

Best Storage Practice

Refrigerate any leftover firecracker sauce for up to 2 weeks in a sealed container. Store coleslaw in the refrigerator and use within 3 days.

Shelf Life

Coleslaw mix typically has a shelf life of 7-10 days after purchase, while avocados are best used within 2-3 days.

Plating Tips

Serve on a wooden board with colorful garnishes for an authentic street food feel.

Nutrition Facts

Per serving, these tacos contain approximately 500 calories, with protein, healthy fats, and fiber from the shrimp, avocado, and coleslaw mix. The Cotija cheese adds a salty touch and extra creaminess to the dish.