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.

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.