Firecracker Shrimp Boil Tacos

Allergens

Shellfish, Wheat

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cups corn tortillas (6
• inch)
• 1 cup shredded cabbage
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1 tbsp hot sauce (optional)

Instructions

1. Prepare the Firecracker Shrimp Boil seasoning by combining paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and Old Bay seasoning in a small bowl. Set aside.
2. In a large skillet over medium high heat, warm olive oil. Add shrimp and cook for 2 minutes per side or until pink and opaque. Remove from skillet and set aside to cool slightly.
3. Toss cooked shrimp in the Firecracker Shrimp Boil seasoning until evenly coated.
4. Heat a grill or grill pan to medium high heat. Grill tortillas for 20 seconds per side or until lightly charred. Transfer to a plate and cover with a kitchen towel to keep warm.
5. Top each grilled tortilla with shrimp, shredded cabbage, chopped cilantro, avocado slices, and lime wedges. Drizzle with hot sauce if desired. Serve immediately.

Chef’s Insight

The combination of spicy shrimp, zesty lime, and creamy avocado creates an unforgettable taste sensation that will have your guests asking for more.

Notes

Be sure to grill the tortillas until they have slight char marks for added flavor and texture.