Fireball Shrimp Street Tacos

Allergens

Shrimp, Fish

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup Fireball Whiskey Barrel Aged Hot Sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 8 street taco
• sized corn tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, combine the shrimp, Fireball Whiskey Barrel Aged Hot Sauce, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss well to coat the shrimp evenly. Cover and refrigerate for 30 minutes to marinate.
2. Heat a grill or grill pan over medium high heat. Grill the marinated shrimp until cooked through and slightly charred on both sides, about 2 3 minutes per side.
3. Warm the corn tortillas on the grill for 10 15 seconds per side.
4. Assemble the tacos by placing two shrimp in each tortilla, topping with avocado slices, cabbage, and a squeeze of lime. Garnish with fresh cilantro leaves.

Chef’s Insight

To intensify the smoky flavor, use hickory or mesquite wood chips on the grill.

Notes

Use a high smoke point oil, such as avocado or grapeseed oil, for cooking the shrimp to prevent burning.