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–+ servings
Carolina Reaper Pepper Infused Olive Oil Blend 250ml bottle
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
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
  • 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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