Firecracker BBQ Shrimp Tacos

Allergens

Shellfish, Soy (in some BBQ sauces)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 oz smoked bacon, chopped
• 1/2 cup BBQ sauce
• 1 tbsp hot sauce (e.g., Frank's RedHot)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 8 corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1 avocado, sliced (optional)

Instructions

1. In a large bowl, combine shrimp, bacon, BBQ sauce, hot sauce, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss well to coat the shrimp evenly. Cover and marinate in the refrigerator for 30 minutes.
2. Preheat a large grill or grill pan over medium high heat. Remove shrimp from the marinade, allowing excess to drip off. Reserve the marinade.
3. Grill the shrimp and bacon until cooked through and slightly charred, about 3 4 minutes per side. During the last minute of cooking, add reserved marinade to create a smoky glaze. Remove from grill and let rest for a couple of minutes.
4. Warm corn tortillas on the grill or in a dry skillet for 10 20 seconds on each side.
5. To assemble, place two shrimp and a piece of bacon in each tortilla. Top with crumbled queso fresco, chopped cilantro, and a squeeze of lime. Add avocado slices if desired. Serve immediately.

Chef’s Insight

Experiment with different hot sauces to find your perfect heat level.

Notes

Pair these tacos with a cold beer or a refreshing margarita for the ultimate street food experience.