Chef Joelle's Queso Shrimp Tacos are a testament to her passion for elevating traditional dishes with unexpected twists. Inspired by the vibrant street food scene, this dish combines the comforting warmth of melted queso with the ocean-fresh taste of shrimp, all wrapped in a soft tortilla. The magic ingredient, 1971 Hook hot sauce, adds an Argentine flair, with its bold, complex flavors enhancing every bite. This dish is a tribute to those who love a bit of heat in their meals, making it perfect for Taco Tuesday or any occasion that calls for something special and unforgettable.
Instructions
- 1
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
Pro tip: Let the shrimp marinate for at least 10 minutes to enhance flavor.
- 2
Heat a cast iron skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- 3
Remove the shrimp from the skillet. In the same skillet, lower the heat and add the 1971 Hook hot sauce and shredded cheese, stirring until the cheese melts and combines with the sauce.
- 4
For the sauce, mix sour cream, lime juice, 1971 Hook hot sauce, and cilantro in a small bowl until smooth.
- 5
Warm the tortillas in a dry skillet or microwave. Assemble the tacos by placing shrimp on each tortilla, drizzling with queso mixture, and topping with the prepared sauce.
Chef Tips
- •For added crunch, garnish with fresh cabbage or radish slices.
- •Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
- •Adjust the amount of 1971 Hook hot sauce to your heat preference.