Slice your jalapeños, and shred your purple cabbage.
Heat up the grill to 400 degrees (Stovetop - on Med-High)
Devein and shell your shrimp. Remember to remove the tails. Coat all sides of shrimp with Lane's Chili Lime Seasoning and Cook shrimp for about 2 minutes on both sides or until fully cooked. Internal temp should be between 120-145 degrees.
Assemble
Put together your tacos - Our version: squirt Sriracha mayonnaise on tortillas, add shrimp, cabbage, and jalapeños. If you want extra spice, just add more sriracha mayo to the top.
This taco recipe is super simple but packed with intense flavor. Tacos are a great platform to try new things or make adjustments to the standards. These tacos fall right in the middle. A classic taste with a new twist. This would work just as well with chicken, steak, or pork. The great thing about a taco is using your creativity to make not only something that tastes delicious but looks appealing too.
Heat up the grill to 400 degrees (Stovetop - on Med-High)
Remove shell and tail from shrimp. Coat all sides of shrimp with Lane's Chili Lime Seasoning
Slice jalapeños, and shred cabbage
Cook shrimp about 2 minutes on both sides - until fully cooked
Put together your tacos - Our version: squirt Sriracha mayonnaise on tortillas, add shrimp, cabbage, and jalapeños. If you want extra spice, just add more sriracha mayo to the top.
Recipe Note
**You can always add some fresh pico de gallo
**Use flour or corn tortillas
**You can add more spice by substituting habanero peppers
**A spponful of guacamole would be awesome tto
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