A bright, spicy shrimp taco featuring Red Dot Hot Sauce for a clean, smoky heat and a Texas-forward flavor profile.
Overview
These tacos balance seared shrimp, citrus, garlic, and a Red Dot–infused marinade with a crisp, fresh slaw and a light crema. The result is a taco with color, heat, and acidity that complements seafood without overpowering it.
Ingredients (Serves 4)
Shrimp
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp chili powder
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 3 tbsp Red Dot Hot Sauce (plus more for finishing)
Red Dot Crema
- ½ cup sour cream or Mexican crema
- 1 tbsp lime juice
- 1–2 tbsp Red Dot Hot Sauce (to preferred heat level)
- Pinch of salt
Slaw
- 1 cup shredded green cabbage
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Taco Assembly
- 8 small corn tortillas
- Fresh jalapeño slices (optional)
- Lime wedges
- Extra Red Dot Hot Sauce
Instructions
1. Prepare the Slaw
Combine cabbage, onion, cilantro, and lime juice. Add salt to taste. Hold chilled.
2. Mix the Red Dot Crema
Whisk the sour cream, lime juice, and Red Dot Hot Sauce. Adjust heat as desired. Set aside.
3. Marinate the Shrimp
In a bowl, toss the shrimp with olive oil, salt, pepper, smoked paprika, chili powder, minced garlic, lime juice, and Red Dot Hot Sauce.
Marinate 10–15 minutes.
4. Cook the Shrimp
Heat a skillet over medium-high.
Sear shrimp 1–2 minutes per side until lightly charred and opaque.
Remove from heat and give them a light brush or drizzle of additional Red Dot for shine and heat.
5. Warm the Tortillas
Toast lightly in a dry skillet until flexible with charred edges.
6. Assemble the Tacos
- Lay down a small bed of slaw.
- Add 3–4 shrimp per tortilla.
- Drizzle with Red Dot Crema.
- Top with jalapeños if desired.
- Finish with another splash of Red Dot Hot Sauce.