Spicy Shrimp Tacos with Truffles and Cheese
These spicy shrimp tacos are the perfect staple for Taco Tuesday - or any day of the week - because of their unique addition of Truffle Hot Sauce.
1 1/2 pounds jumbo shrimp (21-25 ct recommended), peeled and deveined
1 tablespoon ground cumin
1 ½ teaspoons paprika
½ teaspoon cayenne pepper
1 tablespoon chopped garlic
Kosher salt to taste
1 tablespoon canola or vegetable oil
2 tomatoes (Roma or heirloom recommended), roughly chopped
1 white or Spanish onion, finely chopped
3 cups shredded red cabbage
3 cups shredded jack or cheddar cheese
½ cup Sabatino Tartufi Spicy Truffle Mayo
Sabatino Tartufi Truffle Hot Sauce
1/2 bunch cilantro, stems discarded, leaves chopped
16 corn tortillas
In a medium bowl, combine shrimp, cumin, paprika, cayenne pepper, chopped garlic and salt. Allow to marinate for 5 minutes.
Preheat a sauté pan over medium-high heat then add canola oil. Swirl to coat pan, then add shrimp to pan and cook for about 1 minute on the first side, then flip and cook until shrimp are mostly pink and cooked through. (About 1-1.5 minutes more). Remove shrimp from the pan and assemble tacos.
To assemble tacos, add 3-4 shrimp to each tortilla, then top with tomatoes, cabbages, chopped onions, and shredded cheese. Drizzle on spicy truffle mayo and Sabatino Tartufi Truffled Hot Sauce. Garnish with cilantro and lime wedges. Serve and enjoy.