Volcanic Shrimp Tacos

Jun 03, 2024

Turn up the heat—without burning your taste buds off. These honey garlic habanero shrimp tacos bring the fire, the flavor, and the fiesta. Juicy shrimp meet creamy avocado and crunchy cabbage slaw—all dancing in a tortilla like it’s Saturday night in your mouth. Perfect for Taco Tuesday, Seafood Sunday, or honestly… any damn day that ends in “Y.”

🔥 INGREDIENTS

Shrimp Marinade

1 lb shrimp (peeled, deveined, tails off)
2 tbsp Volcanic Sunset (Flavor Expedition Co.)
½ tsp kosher salt
Juice of 1 lime (about 2 tsp)
3 tbsp avocado oil

Avocado Crema

1 ripe avocado (peeled and pitted)
½ cup fresh cilantro
1 jalapeño (seeds removed)
3 garlic cloves (peeled)
Juice of 2 limes (about 3 tbsp)
½ cup plain Greek yogurt
3 tbsp avocado oil
3 tbsp water (plus 1 more if needed)
½ tsp kosher salt

Taco Elements & Garnish

1 cup shredded green cabbage
1 cup shredded purple cabbage
8–10 small flour or corn tortillas (lightly toasted)
Extra cilantro (for garnish)
Lime wedges (for serving)

👨🍳 COOK TIME & SERVINGS

Feeds: 4 hungry humans
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Temp: Medium-high heat (skillet or grill)

🔪 INSTRUCTIONS

Marinate those shrimpies:
In a bowl, whisk the marinade ingredients. Toss in the shrimp and coat them like they owe you money. Let them chill in the fridge for up to 30 minutes.
Whip the crema:
Blend all avocado crema ingredients until smooth. If it’s thicker than your ex’s excuses, add a splash of water.
Prep the slaw:
Shred the cabbages and toss them in a little of that creamy green magic. Set the rest of the crema aside for drizzle duty.
Cook the shrimp:
Cast iron skillet or grill—your call. Medium-high heat, shrimp laid flat (no overlapping). Cook 2–3 minutes per side until they get that kissed by fire look.
Assemble & devour:
Load up those tortillas with slaw, shrimp, crema drizzle, fresh cilantro, and lime. Cue tastebud mic drop.