Lime-Grilled Shrimp Tacos with Chipotle Crema

Ingredients

2 teaspoons TABASCO^® brand Original Red Sauce

1/4 cup light brown sugar

3 tablespoons fresh lime juice

2 teaspoons lime zest

2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

2 teaspoons smoked sweet Spanish paprika

2 pounds large (16/20) uncooked shrimp, peeled, tail off and deveined

2 tablespoons TABASCO^® brand Chipotle Pepper Sauce, or more to taste

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

2 teaspoons smoked sweet Spanish paprika

1 teaspoon sea salt

8 corn or flour tortillas

Sliced red and green cabbage, for garnish

Sliced red peppers, for garnish

Preparation

Prepare Shrimp: Mix brown sugar, lime juice, lime zest, olive oil, TABASCO^® Original Red, salt and paprika in a medium bowl and mix well. Add shrimp and stir to coat evenly. Let marinate 30 minutes to an hour for best flavor.

Prepare Chipotle Crema: Place TABASCO^® Chipotle Sauce, sour cream and remaining ingredients in a medium bowl; stir until fully mixed and evenly smooth in texture. If an extra spicy kick is desired, simply add a few more dashes of TABASCO^® Chipotle Sauce. Set aside and keep cool.

Heat grill to medium-high heat. Thread shrimp onto metal skewers evenly, about 5-6 shrimp per skewer. Lightly oil grill to prevent shrimp from sticking to grates. Grill shrimp until just cooked through, about 2 minutes per side until just pink and opaque.

Heat the tortillas on the grill until warm, about 5 seconds per side. Top each with shrimp, cabbage, peppers and the Chipotle Crema. Serve immediately.

Lime-Grilled Shrimp Tacos with Chipotle Crema

Ingredients

Lime-Grilled Shrimp Tacos

Chipotle Crema

Preparation

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Chipotle Sauce

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