Firecracker Shrimp Tacos – A Sizzling Street Food Masterpiece

Allergens

Shellfish (Shrimp), Soy (Worcestershire Sauce)

Ingredients

• 12 large shrimp, peeled and deveined
• 3/4 cup firecracker sauce (see recipe below)
• 4 small corn tortillas, warmed
• 1 cup coleslaw mix (or your favorite slaw)
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• Salt and pepper, to taste Firecracker Sauce:
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce (adjust to desired spiciness)
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine all the ingredients for the Firecracker Sauce. Whisk until well combined, and set aside.
2. Marinate shrimp in half of the Firecracker Sauce for 15 minutes in the refrigerator.
3. Preheat your grill or grill pan over medium high heat.
4. Remove shrimp from the marinade, allowing any excess sauce to drip off. Reserve the remaining marinade for serving.
5. Grill shrimp for 2 3 minutes per side, until they turn pink and are cooked through. Brush with additional Firecracker Sauce during the last minute of cooking.
6. Assemble tacos by placing a few grilled shrimp onto each tortilla, then top with coleslaw, avocado slices, a squeeze of lime, and fresh cilantro leaves. Season with salt and pepper, to taste.
7. Serve immediately with additional Firecracker Sauce on the side for dipping.

Chef’s Insight

Make sure to marinate shrimp long enough for flavors to penetrate, but not too long or they will become mushy.

Notes

Adjust the heat level of the Firecracker Sauce according to your preference.