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.

CHEF’s TIP!

Try these Tacos with Cholula® Sweet Habanero or Original Hot Sauce.

When heating corn tortillas for tacos, once they have been heated on both sided, fold them in half and heat on each side for another minute and they hold shape nicely in a taco holder. 

  • Spicy Green Pepper Crema | Ingredients | SERVES 4
  • 1/2 each Avocado
  • 2 tablespoons Greek Yogurt, full fat
  • 2 teaspoons Cholula® Green Pepper Hot Sauce
  • 2 teaspoons Lime Juice
  • Cucumber Pineapple Salsa | SERVES 4
  • 1 cup English Cucumber, 1/2" dice
  • 3/4 cup Pineapple, 1/2" dice
  • 1 tablespoon Jalapeño, thinly sliced
  • Tacos | SERVES 4
  • 16 each Shrimp, 21/25, P&D
  • 3 tablespoons Cholula® Green Pepper Hot Sauce
  • 8 each Corn Tortillas, 6"
  • 2 cups Cabbage, finely shredded
  • 1 1/2 cups Cucumber Pineapple Salsa
  • 1/4 cup Spicy Green Pepper Crema
  • 4 teaspoons Cilantro, chopped
  • 1/4 cup Queso Fresco, crumbled
Customize Your Serving Size:
In This Recipe

Cholula® Green Pepper Hot Sauce

Cholula Green pepper hot sauce
Tags
Cholula Latin American Mexican