Recipe Details

Refreshing grilled shrimp tacos with a kick of jalapeño and poblano from Cholula® Green Pepper Hot Sauce. 

Spicy Green Pepper Crema

1. In a bowl, mash avocado with yogurt. Add Cholula® and lime juice. Whisk well to combine. Hold refrigerated for service.

Cucumber Pineapple Salsa

1. In a bowl, combine cucumber, pineapple, and jalapeno. Hold refrigerated for service.

Service

1. Set grill to medium. For each serving, lightly oil grill and sear 4 shrimp on both sides until pink and cooked through. As shrimp cooks brush each with 1/2 teaspoon Cholula.
2. Grill 2 tortillas on each side until lightly charred. Remove and place in taco holders.
3. Place a 1/4 cup of cabbage and 3 tablespoons salsa in each taco shell. Top each with 3 shrimp and drizzle each taco with 1/2 tablespoon crema. Garnish each with 1/2 teaspoon cilantro and 1/2 tablespoon crumbled queso. Serve immediately.