Spicy Marinated Shrimp Tacos with Gindo's Hot Sauce

Directions

1. In a large bowl, combine the olive oil, fresh lime juice, ground cumin, smoked paprika, salt, black pepper, and Gindo’s Honey Habanero Hot Sauce (or Cotton Candy Foxy Sour Hot Sauce). Whisk until well combined.

2. Add the peeled and deveined shrimp to the marinade, ensuring each shrimp is well coated. Cover and refrigerate for at least 30 minutes to 1 hour to allow the flavors to develop.

3. While the shrimp is marinating, prepare the cabbage slaw. In a separate bowl, mix together the shredded purple cabbage, chopped cilantro, and thinly sliced red onion. Set aside.

4. Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp, cooking for 2-3 minutes on each side, or until the shrimp turn pink and opaque, reaching an internal temperature of 145°F (63°C). Remove from heat.

5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable and slightly toasted.

6. To assemble the tacos, place a few shrimp on each tortilla, top with the cabbage slaw, and add slices of avocado. Serve with lime wedges for an extra burst of flavor.