Shrimp tacos are a true delight that combines the best of the sea with vibrant, fresh flavors. In this recipe, the star is the habanero dressing, which adds a spicy and refreshing touch to every bite. With a base of shrimp sautéed in butter and garlic, and topped with crunchy purple cabbage, these tacos are perfect for a quick and delicious dinner!
Below you will find our recipe
| Ingredientes | Qty |
| Shrimps | 500 g |
| Butter | 2 tbsp |
| Garlic clove | 3 pcs |
| Oregano | 1 tsp |
| Habanero pepper | 3 pcs |
| Egg | 1 piece |
| Fresh spearmint | 1 tsp |
| White vinegar | 30 ml |
| Corn oil | 3 tbsp |
| Tortillas | 8-10 |
| Purple Cabbage Salad | To taste |
Instructions
- Combine the habanero peppers, egg, salt, spearmint, and white vinegar in a blender to make the dressing. Blend until smooth.
- Pour the dressing into a bowl and drizzle the corn oil in, mixing well. Adjust the salt to taste and set aside.
- To prepare the shrimp, in a large skillet, melt the butter over medium heat. Add the chopped garlic and sauté until golden and fragrant, about 1-2 minutes.
- Add the shrimp and cook for about 3-4 minutes, or until they turn pink and are cooked through. Stir in the oregano and season with salt to taste. Mix well and remove from heat.
- Once the shrimp are ready, it's time to assemble the tacos. Heat the corn tortillas in a hot skillet for a few seconds on each side, until they are soft and pliable.
- Place a portion of the sautéed shrimp on each tortilla.
- Add some cabbage salad and drizzle with the habanero dressing to taste.
Enjoy your shrimp tacos with habanero dressing alongside your favorite salsas or sides. Bon appétit!
Discover here all the varieties of peppers we cultivate in our greenhouses.
