Servings: 4

These Spicy Grilled Shrimp Tacos highlight the vibrant flavors of Jamacuco’s spicy sauce, offering a delightful combination of heat and zest that complements the sweetness of the shrimp and the freshness of the toppings. Enjoy this dish as a lively addition to your meal repertoire.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons Jamacuco spicy sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1 ripe avocado, sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

For the Creamy Lime Sauce:

• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 tablespoon Jamacuco spicy sauce
• Salt, to taste

Instructions:

1. Marinate the Shrimp: In a medium bowl, combine the olive oil, Jamacuco spicy sauce, ground cumin, smoked paprika, salt, and black pepper. Add the shrimp and toss to coat evenly. Let marinate for about 15 minutes.
2. Prepare the Creamy Lime Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, Jamacuco spicy sauce, and a pinch of salt. Adjust seasoning to taste and set aside.
3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using a grill) or prepare them directly on the grill pan. Grill the shrimp for 2-3 minutes per side, until they are opaque and cooked through. Remove from heat.
4. Warm the Tortillas: While the shrimp are grilling, warm the corn tortillas on the grill or in a dry skillet until pliable.
5. Assemble the Tacos: Place a few grilled shrimp onto each tortilla. Top with shredded red cabbage, avocado slices, and a drizzle of the creamy lime sauce. Garnish with fresh cilantro leaves.
6. Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.