Chef Paddy’s Gulf Heat Tacos

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

Ingredients

Chef Paddy’s Gulf Heat Blackening Blend:

• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp dried thyme
• 1½ tsp dried oregano
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp cracked black pepper
• 1 tsp kosher salt
• ½ tsp ground cumin
• ½ tsp dry mustard
• ½ tsp brown sugar (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 Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil or melted butter
• 1 tbsp Chef Paddy’s Gulf Heat Blackening Blend
• Juice of ½ lime
• Salt, to taste

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 to serve.
2. Cook the Bacon: Crisp bacon in a skillet and chop. Set aside.
3. Mix the Blackening Blend: In a small bowl or jar, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, cumin, dry mustard, and brown sugar. Stir or shake to mix evenly. Store in an airtight container.
4. Season the Shrimp: Toss shrimp with olive oil, 1 tbsp of the blackening blend, lime juice, and a pinch of salt.
5. Sear the Shrimp: Cook in a hot skillet or grill for 2–3 minutes per side until pink, slightly charred, and cooked through.
6. Toast the Tortillas: Warm tortillas in a skillet or over an open flame until lightly charred.
7. Assemble: Add slaw, shrimp, and bacon to each tortilla. Top with extra avocado and hot sauce if you’re feeling wild.

Chef Paddy’s Tips

• Can’t do shrimp? Sub with blackened chicken or seared fish like mahi or cod.
• Need speed? Use a bagged slaw mix and just dress it up with the avocado + lime for a quick fix.
• Spice control: Go light on the seasoning or skip the hot sauce if you’re feeding kids or spice-shy eaters.
• Make it a bowl: Serve everything over rice with extra lime for a heat-friendly lunch bowl.

Let’s cook with heart and hustle.