I seasoned the shrimp with Siesta Key Spanish Sazon from another of my favorite places in St. Pete, Savory Spice Shop. It was really cold last night so I didn't grill them, but they turned out delicious in a non-stick skillet with a bit of olive oil. I made my own pico de gallo with tomatoes, onions, green pepper, cilantro and lime juice. Instead of habanero aioli, I made a chipotle mayo, sour cream sauce. I used a little bit of broccoli slaw to give them some crunch.
No, they're not Red Mesa shrimp tacos, but they are delicious.
Ingredients for 4 tacos
1/2 lb shrimp, peeled and deveined
1 TB Siesta Key Spanish Sazon or other seasoning blend
4 corn or flour tortillas
1/4 cup cabbage or broccoli slaw
Pico de Gallo
1/2 cup tomatoes chopped
1/2 cup onions, chopped
1/2 cup green pepper or jalapeno pepper, chopped
1/4 cup cilantro, chopped
1/2 lime, juiced
Chipotle Pepper Sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 TB chipotle peppers in adobo, chopped (to make it less spicy just use the adobo sauce and not the chiles)
Directions
Make pico de gallo and chipotle pepper sauce by combining ingredients.
Heat skillet with 1 TB of olive oil over medium high heat. Sprinkle seasoning blend on both sides of shrimp. Cook shrimp in skillet, 1-2 minutes per side, until they become opaque. Remove from pan. Heat tortillas one at a time for 1-2 minutes.
Assemble tacos with shrimp, slaw, pico de gallo and chipotle pepper sauce.
