Spicy shrimp tacos get a bold upgrade with Mad Dog 357 Pure Gold Edition, adding tropical flavor, sharp heat, and serious attitude to every bite.

Serves

4 people

Prep Time

20 minutes

Cook Time

8 minutes

Ingredients

Spicy Shrimp

• 1 lb raw shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 tablespoon fresh lime juice

• 1 tablespoon honey

• 2 cloves garlic, minced

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1/4 teaspoon cumin

• 1/4 teaspoon salt

• 1/8 to 1/2 teaspoon Mad Dog 357 Pure Gold Edition, to taste

• Black pepper, to taste

Slaw

• 2 cups shredded cabbage

• 1/4 cup red onion, thinly sliced

• 1/4 cup cilantro, chopped

• Juice of 1 lime

• 1 teaspoon honey

• Pinch of salt

Cooling Lime Crema

• 1/2 cup sour cream or Greek yogurt

• 1 tablespoon mayonnaise

• Juice of 1/2 lime

• 1 teaspoon honey

• Pinch of salt

Tacos

• 8 small corn or flour tortillas

• Sliced avocado

• Lime wedges

• Extra cilantro

• Optional: diced mango or pineapple

Instructions

1. Make the shrimp marinade.
   In a bowl, mix olive oil, lime juice, honey, garlic, smoked paprika, chili powder, cumin, salt, pepper, and Mad Dog 357 Pure Gold Edition.

2. Marinate the shrimp.
   Add the shrimp and toss until fully coated. Let sit for 10–15 minutes. Do not marinate too long or the lime juice can start to firm up the shrimp.

3. Make the slaw.
   Toss cabbage, red onion, cilantro, lime juice, honey, and salt in a bowl. Set aside.

4. Make the crema.
   Stir together sour cream or Greek yogurt, mayonnaise, lime juice, honey, and salt. Keep chilled until serving.

5. Cook the shrimp.
   Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink, lightly charred, and just cooked through.

6. Warm the tortillas.
   Toast tortillas in a dry skillet for 20–30 seconds per side.

7. Build the tacos.
   Add slaw to each tortilla, top with spicy shrimp, avocado, crema, cilantro, and a squeeze of lime.

Heat Note

Start with 1/8 teaspoon of Mad Dog 357 Pure Gold Edition for a hot but balanced taco. Use 1/4 teaspoon for serious heat, and 1/2 teaspoon only if you want these tacos to hit hard.