Spicy Sauteéd Shrimp Tacos

A tangy taco spread with shrimp marinated in a sea of Serrano Salsa, fresh cilantro, and bursts of lime juice. Add some fried avocado to take these tacos over the edge.

Let's not kid ourselves; once you've tried Yellowbird Serrano Sautéed Shrimp Tacos, there's no going back to bland and boring. It's like discovering that your favorite retired rodeo horse moonlights as a stand-up comedian–unexpected and the jokes are spur-of-the-moment.

So, my fellow taco enthusiasts, next time you're whipping up those sautéed shrimp tacos, don’t forget the life of the party–Yellowbird Serrano Hot Sauce. It's the spicy sidekick that'll turn your taco night into a fiesta. And as for the recipe, follow along below or simply wing it. Happy taco-time friends.

Preparation: 15 min

Cook: 5 minutes

Serves: 6

Ingredients:

1 Lb. Shrimp
2 C. Red Cabbage, Chopped
1/2 C. Red Onion, Diced
Fresh Cilantro, To Taste
1 Lime
6 Corn Tortillas
1 Tbsp. Olive Oil
1/4 Tsp. Garlic, Minced
1/3 C. Classic Serrano Hot Sauce

Instructions:

Chop cabbage, onion, and cilantro and toss together in a large bowl. Squeeze one full lime over mixture and let sit overnight.
Peel and devein shrimp. Toss in a bowl with Yellowbird Serrano Hot Sauce until shrimp is covered.
Place a sauté pan over medium heat. Once the pan is hot, add olive oil and minced garlic. Toss in shrimp, stirring frequently until color is pink and opaque. About 4–5 minutes.
Distribute cooked shrimp onto 6 medium sized corn tortillas, add red cabbage slaw, top with Yellowbird Serrano Hot Sauce, and enjoy.