Chef Paddy’s Gulf Heat Tacos

Straight from the coast with a punch of heat and a cool-down crunch, these Gulf Heat Tacos with Black Betty bring bold blackened shrimp, crispy bacon, and creamy avocado slaw together in one stacked bite. Big flavor. No fuss. Let’s get after it.

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil or melted butter
• 1–1½ tbsp Black Betty Blackening Blend
• Juice of ½ lime
• Pinch of salt (optional)

For the Bacon:

• 4 strips bacon, cooked until crispy and chopped

To Serve:

• 6 small flour or corn tortillas, toasted
• Extra avocado slices (optional)
• Lime wedges
• Hot sauce (optional)

For the Avocado Lime Slaw:

• 2 cups shredded cabbage or slaw mix
• ¼ cup mayo
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• 1 tbsp chopped cilantro
• ½ avocado, mashed
• Salt & pepper, to taste

Instructions

1. Make the slaw: In a bowl, mix cabbage, mayo, lime juice, vinegar, mashed avocado, cilantro, salt, and pepper. Chill until ready.
2. Cook the bacon: Crisp bacon in a skillet and chop. Set aside.
3. Season the shrimp: Toss shrimp with olive oil, lime juice, and Black Betty Blackening Blend until evenly coated.
4. Sear the shrimp: Cook in a hot skillet or on the grill for 2–3 minutes per side until pink, slightly charred, and cooked through.
5. Warm the tortillas: Toast tortillas in a skillet or directly over flame until soft with a light char.
6. Assemble: Layer slaw, shrimp, and bacon into each tortilla. Add avocado, a squeeze of lime, and hot sauce if desired.
7. Finish strong: Optional light sprinkle of Black Betty right before serving for an extra pop.

Chef Paddy’s Tips

• Let the blend work: Black Betty brings the smokey heat, herb balance, and crust—no extra spice mix needed.
• Don’t overcrowd the pan: Give shrimp space so they sear, not steam.
• Control the heat: Add hot sauce at the end so everyone can dial it in.
• Make it a bowl: Serve over rice with extra slaw and lime for a killer lunch setup.

Let’s cook with heart and hustle.