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Shrimp Tacos with Spicy Agave Crema

If you can handle the heat, you better get in the kitchen! Seasoned to perfection and topped with a spicy crema drizzle, this easy dish will take your weeknight meals up a notch. These spicy shrimp tacos can be made in under 30 minutes and require no grill to bring out their bold and savory flavors.

Serves 5
  • 20 medium shrimp, peeled and deveined
  • 2 tablespoons of Tabañero blackening seasoning
  • 1 cup of chopped romaine lettuce
  • ¼ cup sour cream
  • 1 roma tomato, diced
  • ½ sweet onion, diced
  • 1 can of corn, drained
  • 1 can of black beans, drained
  • 1 shallot, thinly sliced
  • 1 lime
  • 1 jalapeño, diced
  • Tabañero Spicy Agave Hot Sauce
  • Olive oil
  • 5 corn or flour tortillas
1. Combine shrimp, 2 tbsp of olive oil, and blackening seasoning in a medium bowl. Cover and refrigerate for at least 10 minutes.

2. Coat the bottom of a large pan with olive oil and heat on medium-high for 1-2 minutes. Add shrimp and cook until pink, about 4-5 minutes.

3. Remove shrimp from heat and add sliced shallot to the remaining oil. Fry until deep golden brown, remove, and drain on a paper towel.

4. In a separate medium bowl, add tomato, onion, corn, black beans, jalapeñeo, and the juice of one lime. Stir until combined and refrigerate until ready to serve.

5. In a small bowl, combine sour cream with 2-3 tbsp of Tabañero Spicy Agave hot sauce. More sauce = more heat!

6. Optionally, grill tortillas on the stovetop over the flame until lightly charred.

7. Assemble the tacos by adding a layer of romaine lettuce, a few spoonfuls of the black bean mixture, 4-5 pieces of shrimp, and a generous drizzle of the spicy agave crema.

8. Serve and enjoy!

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