Festival Classic Lunch: Firecracker Shrimp Tacos

Allergens

Shellfish, Soy (from Sriracha sauce)

Ingredients

• 12 large shrimp, peeled and deveined
• 1/4 cup firecracker sauce (recipe below)
• 4 small corn tortillas
• 1 cup shredded red cabbage
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper, to taste Firecracker Sauce:
• 1/2 cup mayonnaise
• 1/4 cup Sriracha sauce
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Juice of 1 lime

Instructions

1. In a medium bowl, mix together all the ingredients for the firecracker sauce until well combined. Set aside.
2. Marinate the shrimp in half of the firecracker sauce for at least 30 minutes, or up to 2 hours, in the refrigerator.
3. Preheat a grill or grill pan over medium high heat. Remove the shrimp from the marinade and discard any excess liquid. Grill the shrimp for 2 3 minutes per side, or until cooked through and slightly charred. Season with salt and pepper to taste.
4. Warm the tortillas on the grill for 10 seconds per side.
5. Assemble the tacos: place two grilled shrimp on each tortilla, then top with shredded red cabbage, a dollop of firecracker sauce, fresh cilantro leaves, and avocado slices. Serve with lime wedges.

Chef’s Insight

To amplify the flavors even further, try using spicy shrimp for an extra kick.

Notes

Be sure to cook the shrimp until they turn pink and opaque for safety and optimal taste.