Sweet Habanero Grilled Shrimp Tacos

Hot, sweet, smoky, and ready in 20 minutes. These grilled shrimp tacos are seasoned with our Sweet Habanero Blend — honey powder, habanero, garlic, paprika, and onion that hits with bold heat and a smooth, sweet finish. Pile them on warm tortillas with a cool avocado crema and you've got a taco that competes with anyone's.

Ingredients

For the shrimp:

• 1½ lbs large shrimp, peeled and deveined
• 2 tablespoons Dam Spice Co. Sweet Habanero Blend
• 2 tablespoons olive oil
• Juice of 1 lime

Avocado crema:

• 1 ripe avocado
• ¼ cup sour cream or Mexican crema
• Juice of 1 lime
• 1 clove garlic
• Salt to taste
• 2 tablespoons water (to thin)

For serving:

• 8 small corn or flour tortillas, warmed
• Shredded purple cabbage
• Sliced jalapeño
• Fresh cilantro
• Lime wedges

Instructions

1. Marinate the shrimp: Toss shrimp with olive oil, lime juice, and Sweet Habanero Blend. Let sit for 15 minutes (no longer — lime juice starts to cook the shrimp).
2. Make the avocado crema: Blend avocado, sour cream, lime juice, garlic, and salt until smooth. Add water to reach a drizzleable consistency. Refrigerate until ready to serve.
3. Grill the shrimp: Heat a grill or cast iron skillet over high heat. Cook shrimp for 1 to 2 minutes per side until pink, slightly charred, and cooked through. Don't overcrowd — work in batches if needed.
4. Assemble: Warm the tortillas. Layer with cabbage, 3 to 4 shrimp, a drizzle of avocado crema, jalapeño, and cilantro. Finish with a squeeze of lime.

Tips

• Skewer the shrimp: Thread onto skewers for easier grilling and to prevent them from falling through the grates.
• Control the heat: Sweet Habanero is hot — use 1 tablespoon for a milder version, 2+ for full fire.
• Also great on: Salmon, chicken wings, ribs, roasted vegetables, and popcorn.
• Make it a bowl: Serve the shrimp over cilantro rice with black beans and avocado crema for a shrimp taco bowl.

Grab your Sweet Habanero Blend and bring bold Southwest heat to taco night.