Fire-Roasted Shrimp Tacos with Ghost Pepper Infused Olive Oil and Cilantro Slaw

Fire-roasted shrimp, crisp cabbage, creamy avocado, and bright cilantro slaw make every bite of these tacos feel lively and layered. Ghost Pepper Infused Olive Oil adds smoky heat that wakes up the shrimp, sharpens the lime, and ties the whole taco together with a bold, clean finish. They’re just the kind of dinner that fits a summer patio night, a casual cookout, or a weeknight meal when you want something memorable without a lot of fuss.

Garden Infuzions

Fire-Roasted Shrimp Tacos with Ghost Pepper Infused Olive Oil and Cilantro Slaw

Smoky shrimp, crunchy cilantro slaw, and a bold ghost pepper finish come together in tacos that bring lively heat and fresh color to the table.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 tacos

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 2 tablespoons Ghost Pepper Infused Olive Oil
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1/3 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1 ripe avocado sliced
• 1/4 cup diced red onion
• 1 lime cut into wedges

Equipment

• 1 large bowl for seasoning shrimp
• 1 Medium Bowl for mixing slaw
• 1 skillet or grill pan for fire-roasting the shrimp
• 1 Spatula or tongs for turning shrimp
• 1 Knife for slicing avocado and onion
• 1 Cutting board for prep

Method

 

Instructions

1. 1. In a medium bowl, toss the shrimp with Ghost Pepper Infused Olive Oil, lime juice, salt, black pepper, smoked paprika, and garlic powder until evenly coated.
2. 2. In a second bowl, stir together the green cabbage, red cabbage, cilantro, Greek yogurt, mayonnaise, lime juice, honey, and salt until the slaw looks creamy and well mixed.
3. 3. Let the slaw rest while you cook the shrimp so the cabbage softens slightly and the flavors blend.
4. 4. Heat a large skillet or grill pan over medium-high heat until hot.
5. 5. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until opaque, lightly charred, and just cooked through.
6. 6. Warm the tortillas in a dry skillet or directly over a low flame for a few seconds per side until flexible and lightly toasted.
7. 7. Fill each tortilla with shrimp, a generous scoop of cilantro slaw, avocado slices, and diced red onion.
8. 8. Finish with lime wedges and an extra light drizzle of Ghost Pepper Infused Olive Oil if you want more heat at the table.

Notes

The Ghost Pepper Infused Olive Oil should be handled as the finishing flavor anchor here, so keep the first drizzle measured and add more only after tasting. If using frozen shrimp, thaw completely and pat dry before seasoning. Warm tortillas right before serving so they stay soft and flexible.

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Recipe Tips

Pat the shrimp dry before seasoning so they sear instead of steam. If you want gentler heat, start with less Ghost Pepper Infused Olive Oil and drizzle on more at the end.

Serving Suggestions

Serve these tacos with lime wedges, warm tortillas, and extra cilantro slaw. A side of black beans, grilled corn, or chilled watermelon makes a relaxed meal spread.

Storage

Store the shrimp, slaw, and tortillas separately in airtight containers. Reheat the shrimp gently in a skillet or microwave just until warmed through, then assemble fresh before serving.

Variations

Swap shrimp for scallops or grilled fish, add pickled onions for extra tang, or tuck the filling into lettuce cups for a lighter handheld option.

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