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BLACKLAND RECIPE

Spicy Chili Crisp Shrimp Tacos

Fast-seared shrimp, crunchy cabbage, and lime crema fill warm corn tortillas. BLACKLAND Spicy Chili Crisp seasons the shrimp after searing and finishes the tacos with a direct, chile-forward heat.
Total time
23 min
Servings
8 tacos
Recipe heat
Hot
Recommended
BLACKLAND Spicy Chili Crisp
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The tacos are built on warm corn tortillas and filled with a bed of shredded green and purple cabbage, plump seared shrimp, a drizzle of white lime crema, a generous topping of rich, dark red chili crisp, and fresh cilantro leaves.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon avocado oil or another neutral high-heat oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons BLACKLAND Spicy Chili Crisp, divided
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 8 corn tortillas, warmed
  • 2 cups shredded cabbage
  • 1/4 cup cilantro leaves

Instructions

  1. Stir sour cream and lime juice with a pinch of salt; set aside.
  2. Pat shrimp dry. Heat oil in a skillet over medium-high, add shrimp and salt, and cook until opaque and curled, 1 to 2 minutes per side.
  3. Remove from heat and toss shrimp with 1 tablespoon BLACKLAND Spicy Chili Crisp.
  4. Fill tortillas with cabbage and shrimp. Drizzle with lime crema and finish with cilantro and remaining chili crisp.

Serving and finishing note

Serve with lime wedges; use half the finishing crisp for medium heat.