I’m going to let you in on a little secret; well, it’s really not much of a secret, because anyone who has had the GREAT pleasure of me cooking for them, knows I make THE BEST tacos. I make tacos at least once a week in my house, and now I’ve added making chicken wings once a week too, now that I tackled how to make perfectly crispy wings in your oven. Bye bye bikini body, hello sweatshirts and baggy pants. Not only are tacos and wings my FAVORITE things in the world, but both this recipe and my Crispy Baked Wings recipe contain a seriously spicy kick from the addition of a few spices from Sonoran Spice Company. You can buy their products HERE!
My wings contained their Carolina Reaper powder, but I decided to tone it back a bit and use their habanero flakes for these tacos.
Don’t let these innocent looking flakes fool you. They may look like average old red pepper flakes, but they’ll have you feeling like you just french kissed a fire breathing dragon (if that makes any sense at all). The main reason why I love using them, is because you get all the habanero flavor, without having to worry about the hassle of mincing up fresh habaneros; because why is it that every single time I touch fresh habaneros, I rub my eyes?! Not once. Not twice. More like THREE times until I literally lose all feeling on the upper portion of my face.
I think the most important element to a good taco, is the tortilla, which is often times neglected. I actually use raw corn tortillas that I find in the refrigerated section of my grocery store. I can usually find them near the cheese or next to the pie crust and cookie doughs.
It really does make all the difference! They are super pliable, which is important. Nothing worse than picking up a taco and having the whole thing fall apart!
Next, you need to get a little char on the outside of those bad boys. THIS STEP IS CRUCIAL to making the best tacos! Ok, I have a confession, sometimes I even tell people that I made the tortillas myself… which isn’t 100% untrue! Only halfway a lie… which makes it half way ok… because in my defense, I DID have to cook them myself. right?
Let’s talk about the toppings– when there’s seafood in a taco, there needs to be cabbage. I finely sliced mine using a mandolin which helps get it paper thin. I also made a super easy pico de gallo, then finished the tacos off with lots of fresh lime, sliced avocados, and crema to help cool off your little taste buds. If you can’t find crema, you can just thin out some sour cream with a little milk or lime juice.
Now for the shrimp–The first time I made these, I couldn’t really see the pepper flakes on the shrimp, so I doubled the amount.
I LIKE spicy food, but even these were a little too spicy! Even with that being said, out of the four tacos I made, I still ate all four. #NoRegrets
Now for the fun part! The assembly process…
Actually I take back what I just said. NOW for the fun part. Devouring them!
Oh, and DO NOT forget to spoon over some of that extra melted butter that’s hanging out in the pan. That’s the best part!
It’s now 11:30 pm and I’m thinking I need to remake these right NOW.
This photo won’t win a beauty contest since I just threw everything together, not expecting to be photographing it, but since it’s just me and my son, I only assembled four tacos, and used the rest of the filling ingredients to make a few salads for the week. That’s one of the reasons why I love making tacos, because I can prep a whole lot of filling and use it for tons of different meals throughout the week; burrito bowls, quesadillas, salads, even pasta!
Habenero Butter Shrimp Tacos
- 1 Pound Shrimp Peeled and Devained
- 4 Tablespoons Butter Unsalted
- 1 Clove Garlic Minced
- 1 teaspoon Salt Kosher
- 1/2 teaspoon Sonoran Spice Habanero Flakes
- 8 Corn Tortillas
- Cabbage Shredded
- 1 Avocado Thinly Sliced
- 1-2 Limes cut into wedges
- Pico de Gallo (Recipe Below)
Pico De Gillo
- 2 Roma Tomatoes seeds removed
- 1/4 Yellow Onion
- 1 Cilantro Minced
- Salt Kosher
- Prep the cabbage, pico, avocado, limes, and tortillas, and set aside.
- Melt the butter with the garlic in a large sauté pan over medium high heat. Pat shrimp dry, using a paper towel, and add to the pan. Season with salt and pepper flakes, and sauté until fully cooked and opaque, about 3-4 minutes (depending on the size of your shrimp)
- For Assembly: Layer shrimp onto cabbage and top with remaining ingredients.
Pico de gallo
- Combine all ingredients into a bowl and season with salt. Set aside.
- -If you are sensitive to spicy food, only start with 1/4 teaspoon of habanero flakes, then add from there.
- -After you’ve heated up your tortillas, place them on a plate and cover with a towel to keep them warm and pliable.