The Greatest Shrimp Tacos of All Time

These really are the greatest shrimp tacos of all time! Undisputed. Undefeated. Unrivaled. 

(Developed over 3 years by Jon Snell, Grandy Streets, & Alex Early)



2 avocados, chopped

1 lime, juiced

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp black pepper

2 tsp minced cilantro

4 tsp minced red onion

4 tsp olive oil



Mix it all together…  It is a good idea to make this component last for two reasons.  #1, you don’t want the avocado turning brown while you are cooking the other stuff, so plan to prep everything and wait until the last minute to cut open the avocados and mix them in.  #2, if you make it ahead of time you will eat all on chips, tortillas, or off your fingers before the rest of the stuff is ready, and you DO NOT want to miss having this in the shrimp tacos!






1/2 cup sour cream

2 tsp hot sauce

1/2 tsp salt

1/4 tsp black pepper

1 tsp garlic powder

You can make this FIRST and throw into the fridge so the flavors can meld.



2 cups – thin sliced red cabbage

1/2 cup – carrots julienned/grated

1/2 cup – thin sliced red onion

4 tbsp – chopped fresh cilantro

1/4 cup – rice wine vinegar

1/8 cup – canola oil

Honey to taste

Celery seed to taste

Salt & Pepper to taste

1 lb shrimp



Marinade for the Shrimp


1/2 cup – soy sauce 

1/2 cup – cooking sherry

4 tbsp – honey

2 tbsp – sesame oil

4 cloves – minced garlic

2 tbsp – minced ginger

Sprinkle with crushed red pepper flakes

Shell & de-vein shrimp, salt and pepper


Preheat a skillet on medium heat, quickly sauté shrimp & garlic in olive oil 3-5 minutes until pink and opaque.  They say a perfectly cooked shrimp is a “C” shape not an “O”.

I know vinegar to oil ratio generally is the other way around, but trust me 2 vinegar to 1 oil is the way to go in this case.  For the honey we do a good spiral drizzle over the top.  For the celery seed, a good sprinkling over the top (it’s easy to put too much celery seed, but DO NOT go without).  We like a lot of S&P but remember you can always add more, but you can’t take away.  You also want to make this early in the process so the flavors can marinate some, but again not so far ahead that things get wilty…

6” Flour Tortillas

Amazing – heat about ½” of canola oil in a skillet on medium high, toss in one tortilla at a time until they start to blow up a bit, not long maybe 15-30 seconds, so they are still pliable, but the light frying opens up the flavor a shocking amount. Salt the hot tortillas ever so slightly…






Red Pepper Jelly**


This is the MOST important ingredient.  Your heart will sing songs to heaven…


Pepper Jack Cheese/ 4 cheese Mex




Take one fried tortilla


Spread a thin layer of red pepper jelly on one side


Spread a dollop of Screamin’ Sour Cream on top of that


Sprinkle cheese


Add 3-5 shrimp (I will sometimes cut these in half depending on the size)


Sprinkle more cheese


Sprinkle smashed lime tortilla chips


Add a dollop of Holy Guacamole


Finish with a good spoonful of Sanctified Slaw


Go ahead and make 2-3 per plate


Pair with IPA


Alternate - Try on hard shell tostados instead of soft shell flour