Volcanic Shrimp Tacos on a colorful table, garnished with lettuce, avocado sauce, and surrounded by drinks.

Volcanic Shrimp Tacos

Jun 03, 2024Robbie Dehaze

  1. 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.

  2. Whip the crema:
    Blend all avocado crema ingredients until smooth. If it’s thicker than your ex’s excuses, add a splash of water.

  3. 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.

  4. 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.

  5. Assemble & devour:
    Load up those tortillas with slaw, shrimp, crema drizzle, fresh cilantro, and lime. Cue tastebud mic drop.  

Back to Recipe

Volcanic Shrimp Tacos

June 03, 2024

Featured Flavor Volcanic Sunset
Feeds 4
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
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)

Instructions

  1. 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.

  2. Whip the crema:
    Blend all avocado crema ingredients until smooth. If it’s thicker than your ex’s excuses, add a splash of water.

  3. 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.

  4. 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.

  5. Assemble & devour:
    Load up those tortillas with slaw, shrimp, crema drizzle, fresh cilantro, and lime. Cue tastebud mic drop.  

Pro Tip

Feeling spicy? Pair these with a Slow Noon Spicy Margarita. You’re welcome.

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