Hot Rod Howie’s Shrimp Tacos (Hold Onto Your Shells!)

Forget “Taco Tuesday”—with these fiery shrimp tacos, every day is taco day. Just don’t blame us if your taste buds start demanding a weekly timeshare in Mexico.

If your tacos usually lean mild and boring, it’s time to kick them into overdrive. Enter Flavor Expedition Co.’s Hot Rod Howie’s seasoning—a spicy, smoky blend that transforms shrimp into little flavor rockets. Add in charred peppers, zesty guacamole, and warm tortillas, and you’ve got a taco that’s equal parts naughty and nice.

Recipe Details

• Feeds: 4 spice-loving friends (or 2 people who don’t like sharing)

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Cook Temp: Medium-high stovetop heat

• Servings: 8 tacos

Ingredients

Shrimp

• 1 lb large shrimp, peeled and deveined

• 1–2 tbsp olive or avocado oil

• 2 cloves garlic, minced

• Salt & pepper, to taste

• 1 ½ tbsp Hot Rod Howie’s seasoning

• Juice of 1 lime (half for marinade, half for finishing)

Bell Peppers & Veggies

• 1 red bell pepper, sliced into thin strips

• 1 green or yellow bell pepper, sliced

• ½ onion (red or white), thinly sliced

• ½–1 tbsp Hot Rod Howie’s seasoning

• 1 tbsp olive oil or butter

Guacamole

• 2 ripe avocados

• 1–2 cloves garlic, minced

• Juice of 1 lime

• A small handful of cilantro, chopped

• Salt & pepper, to taste

• Optional: diced tomato, jalapeño, or onion for extra texture

• Bonus points: a sprinkle of Slow Noon seasoning for depth

Tacos

• Small tortillas (corn or flour—pick your poison)

• Fresh cilantro for garnish

• Lime wedges for serving

Step-by-Step Instructions

1. Marinate the Shrimp
   In a bowl or zip-top bag, combine shrimp, oil, minced garlic, Hot Rod Howie’s, and half the lime juice. Let them soak for about 10 minutes—just enough time to sip a margarita.

2. Make the Guacamole
   Mash avocados in a bowl with garlic, lime juice, cilantro, salt, and pepper. Stir in tomato, onion, or jalapeño if you like extra flair. Sprinkle in Slow Noon seasoning for bonus taco swagger. Set aside (and resist eating it straight from the bowl).

3. Cook the Bell Peppers & Onion
   Heat oil or butter in a skillet over medium-high. Toss in peppers and onion, sprinkle with Hot Rod Howie’s, and sauté for 5–7 minutes until softened and lightly caramelized. Remove and set aside.

4. Cook the Shrimp
   In the same skillet, add a little more oil if needed. Cook shrimp in a single layer for 2–3 minutes per side until pink and just cooked through. Squeeze on the remaining lime juice for that final pop.

5. Warm the Tortillas
   Heat tortillas in a skillet, over a gas flame, or wrapped in foil in the oven until warm and pliable (no sad, stiff tacos allowed).

6. Assemble the Tacos
   Spread guac on each tortilla, pile on peppers and onions, then add 3–4 shrimp. Garnish with cilantro, serve with lime wedges, and bask in the taco glory.

Tips & Notes

• Cast iron = shrimp sear perfection.

• Don’t overcook shrimp unless you enjoy chewing rubber bands.

• These tacos pair best with cold beer, spicy margaritas, or friends who can handle a little heat.

These aren’t just tacos—they’re a full-throttle flavor explosion. Thanks to Flavor Expedition Co.’s Hot Rod Howie’s seasoning, every bite is smoky, spicy, and downright addictive.

If these shrimp tacos revved your engine, check out more recipes using Flavor Expedition Co.’s bold seasonings. Your kitchen deserves more delicious adventures!