A classic reinvented with La Pimenterie’s Vertigo sauce.
Juicy shrimp, crunch, freshness, and a bold herbal kick that makes all the difference. A simple, punchy recipe—perfect for impressing without the fuss.
Ingredients (serves 4):
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500 g (about 1 lb) raw shrimp, peeled
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1 tbsp olive oil
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Juice of 1 lime
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1 garlic clove, grated
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Sea salt, black pepper
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1/2 red onion, thinly sliced
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1 avocado, sliced
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1/4 green cabbage, finely shredded
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1/2 bunch fresh cilantro
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8 small corn tortillas
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La Pimenterie Vertigo (Classic) hot sauce
Preparation Steps:
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Marinate the shrimp
In a bowl, toss the shrimp with olive oil, lime juice, garlic, salt, and pepper. Let marinate for 15 minutes. -
Prep the toppings
While the shrimp rest, slice the cabbage and onion, cut the avocado, and chop the cilantro. -
Cook the shrimp
Heat a skillet over high heat. Grill the shrimp for 2–3 minutes per side, until golden and opaque. -
Warm the tortillas
Heat the tortillas in a dry pan or in the oven until soft and pliable. -
Assemble the tacos
Fill each tortilla with cabbage, red onion, grilled shrimp, avocado, and cilantro. -
Finish with flavor
Add a generous dash of Vertigo sauce on top for that final fresh, herbal kick. -
Serve
Enjoy immediately, with lime wedges on the side—and why not pair with a cucumber cocktail or a crisp lager?