Kaylee Day features Sonoran Spice Company's Habanero Flakes in this delicious recipe creating Habanero Butter Shrimp Tacos. For the full recipe and description you can read it here in her blog:
Servings: 8 tacos
1 pound medium shrimp peeled and devained
4 Tablespoons unsalted butter
1 garlic clove minced
1 teaspoon kosher salt
1/2 teaspoon Sonoran Spice Company Habanero Flakes
8 corn tortillas warmed
1 large avocado thinly sliced
pico de gallo (recipe below)
1-2 limes cut into wedges
Pico De Gillo
2 roma tomatoes small diced, seeds removed
1/4 large (or 1/2 small) yellow onion small diced
1 small handfull cilantro minced
kosher salt to taste
Prep the cabbage, pico (recipe below) , avocado, limes, and tortillas, and set aside.
Melt the butter with the garlic in a large sauté pan over medium high heat. Pat shrimp dry, using a paper towel, and add to the pan. Season with salt and pepper flakes, and sauté until fully cooked and opaque, about 3-4 minutes (depending on the size of your shrimp)
For Assembly: Layer shrimp onto cabbage and top with remaining ingredients.
Pico de gallo
Combine all ingredients into a bowl and season with salt. Set aside.
-If you are sensitive to spicy food, only start with 1/4 teaspoon of habanero flakes, then add from there.
-After you've heated up your tortillas, place them on a plate and cover with a towel to keep them warm and pliable.
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