Spicy Shrimp Tacos with Carolina Reaper Blend Olive Oil and Lime Slaw

These spicy shrimp tacos bring juicy shrimp, crisp lime slaw, warm tortillas, and creamy avocado together in a way that feels instantly lively and fresh. A drizzle of Carolina Reaper Pepper Infused Olive Oil adds a clean, bold pepper kick that wakes up the shrimp, sharpens the lime, and gives the whole taco a memorable finish. They’re perfect for a weeknight dinner, a summer patio meal, or a laid-back game day spread, and they’re the kind of tacos people ask about after the first bite.

Garden Infuzions

Spicy Shrimp Tacos with Carolina Reaper Blend Olive Oil and Lime Slaw

These spicy shrimp tacos bring juicy shrimp, crisp lime slaw, and warm tortillas together with a bold Carolina Reaper pepper finish that keeps every bite bright, fiery, and satisfying.

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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 Carolina Reaper Pepper Infused Olive Oil
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon chopped cilantro
• 1 avocado sliced
• 1 small jalapeño thinly sliced
• Lime wedges for serving

Equipment

• 1 Large skillet for cooking the shrimp
• 2 Mixing bowl one for shrimp, one for slaw
• 1 Cutting board for slicing and prep
• 1 Chef’s knife for cabbage, avocado, and jalapeño
• 1 set Measuring spoons for seasoning and dressing
• 1 Spatula for turning shrimp
• 1 Tongs for warming and assembling tortillas

Method

 

Instructions

1. 1. Pat the shrimp dry and place them in a bowl with 1 tablespoon of the Carolina Reaper Pepper Infused Olive Oil, the olive oil, salt, black pepper, smoked paprika, cumin, and garlic powder. Toss until the shrimp are evenly coated.
2. 2. In a second bowl, mix the green cabbage, red cabbage, carrots, mayonnaise, sour cream, lime juice, lime zest, and cilantro until the slaw is creamy and well combined.
3. 3. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink, curled, and lightly seared. Remove from the heat right away so they stay juicy.
4. 4. Warm the corn tortillas in a dry skillet or over an open flame until soft and lightly toasted.
5. 5. Assemble the tacos by layering slaw into each tortilla, topping with shrimp, avocado slices, and jalapeño if using.
6. 6. Finish each taco with the remaining Carolina Reaper Pepper Infused Olive Oil as a light drizzle, then serve with lime wedges on the side.

Notes

The featured blend adds a bold, direct pepper finish, so use it with a light hand and taste as you build the tacos. For the cleanest texture, keep the slaw crisp and assemble right before serving. The recipe works best with freshly cooked shrimp and warm tortillas.

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Recipe Tips

Keep the shrimp in a single layer while they cook so they sear fast and stay tender. Toss the slaw right before serving so the cabbage keeps its crisp bite. If you want a milder taco, use a lighter drizzle of the featured blend at the end instead of mixing it all into the shrimp.

Serving Suggestions

Serve these tacos with black beans, cilantro rice, or grilled corn for a full plate. A squeeze of extra lime right before eating brings the whole taco together. They also work well as a build-your-own taco night centerpiece for casual entertaining.

Storage

Store the cooked shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Warm the tortillas just before serving and assemble fresh for the best texture.

Variations

Swap the shrimp for grilled chicken, or add sliced jalapeño for an extra pop of heat. You can also tuck the filling into lettuce cups or use flour tortillas if that’s what you have on hand.

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