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–+ servings
250ml Habanero Pepper Infused Olive Oil – spicy olive oil
Garden Infuzions

Spicy Habanero Shrimp Tacos with Habanero Infused Olive Oil

Bold, bright, and ready for taco night, these spicy shrimp tacos bring together juicy shrimp, crisp cabbage, creamy avocado, and the fiery kick of Habanero Pepper Infused Olive Oil.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds large shrimp peeled and deveined
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons Habanero Pepper Infused Olive Oil
  • 8 small flour or corn tortillas
  • 2 cups shredded green cabbage
  • 1 avocado sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tablespoon water
  • 1 lime cut into wedges
  • Salt and black pepper to taste

Equipment

  • 1 Large skillet For searing the shrimp
  • 1 Mixing bowl For seasoning the shrimp
  • 1 Tongs For turning shrimp and tortillas
  • 1 set Measuring spoons For spices, oil, and lime juice
  • 1 Cutting board For slicing toppings
  • 1 Sharp knife For chopping herbs and vegetables

Method
 

Instructions
  1. 1. Pat the shrimp dry and place them in a bowl with lime juice, kosher salt, cumin, smoked paprika, and garlic powder. Toss to coat evenly.
  2. 2. Heat 1 tablespoon of Habanero Pepper Infused Olive Oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink, opaque, and lightly seared. Remove from the skillet.
  3. 3. Warm the tortillas in a dry skillet or directly over a low flame until soft and lightly toasted.
  4. 4. Stir together the sour cream or yogurt with water to make a quick drizzle sauce. Add a pinch of salt if needed.
  5. 5. Assemble the tacos with cabbage, shrimp, avocado, cilantro, and red onion. Drizzle with the creamy sauce and the remaining Habanero Pepper Infused Olive Oil.
  6. 6. Finish with lime wedges and serve right away while the shrimp are warm and the tortillas are soft.

Notes

Keep the oil drizzle light at first; the habanero heat builds quickly. If you prefer a milder taco, use less of the featured oil in the finishing drizzle and let the toppings carry the texture. For the cleanest sear, cook the shrimp in batches instead of crowding the pan.

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