Shrimp tacos with Alexandra's Pikliz Hot Sauce
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2 min read

Shrimp Tacos with Pico de Gallo + Avocado Cilantro Lime Cream (Finished with Alexandra’s Pikliz® Hot Sauce)

Prep Time: 20 minutes
Cook Time: 12–15 minutes
Yield: 6 tacos

Pikliz (pick-LEEZ) is a bold Haitian-inspired pepper blend—tangy, spicy, and vibrant (not pickles). Learn more here: What is Pikliz? → (Click Here)

Ingredients:

For the Shrimp

  • 18 shrimp, peeled and deveined
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt, to taste
  • Olive oil or avocado oil, for drizzling

For the Avocado Cilantro Lime Cream

  • 1 ripe avocado
  • ½ cup fresh cilantro
  • Juice of 1 lime
  • Pinch of salt

For the Pico de Gallo

  • 1 tomato, finely diced
  • ½ onion, finely diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1 fresh jalapeño, roasted (optional), finely chopped
  • 1½ tbsp vinegar
  • Salt and black pepper, to taste

For Assembly

  • 6 small tortillas
  • ½ cup Mexican cheese blend or Cotija cheese
  • Lettuce, to taste
  • Alexandra’s Pikliz® Hot Sauce → (Click Here)

Instructions:

1) Cook the Shrimp

  1. Preheat oven to 350°F.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, and salt.
  3. Drizzle shrimp lightly with oil, then coat evenly with the seasoning mixture.
  4. Bake 12–15 minutes, or until cooked through and opaque.

2) Make the Avocado Cream

  1. In a blender or food processor, combine avocado, cilantro, lime juice, and a pinch of salt.
  2. Blend until smooth and creamy. Set aside.

3) Prepare the Pico

  1. Finely dice tomato, onion, bell peppers, and jalapeño.
  2. Toss with vinegar, salt, and black pepper. Adjust seasoning to taste.

4) Toast the Tortillas

  1. Lightly toast tortillas in a skillet or oven.
  2. Add a small sprinkle of cheese on the bottom and heat until slightly golden and melted.

5) Assemble the Tacos

  1. Spread avocado cilantro lime cream onto each tortilla.
  2. Add a layer of lettuce.
  3. Top with seasoned shrimp and fresh pico de gallo.
  4. Finish with a drizzle of Alexandra’s Pikliz® Hot Sauce.
  5. Serve immediately.

Chef’s Notes:

  • Roast the jalapeño for deeper flavor and a milder heat.
  • For extra richness, finish with additional Cotija cheese.
  • These tacos pair beautifully with grilled corn or a citrus slaw.

Optional variations:

  • Add a tiny sweet-heat drizzle: Pikliz Hot Honey Sauce → (Click Here)
  • Add extra tangy crunch: Pikliz Spicy Pepper Relish → (Click Here)

Prefer to watch it first?
👉 Watch how Alexandra’s Pikliz® Hot Sauce brings this recipe to life (quick video)

Make it with: Alexandra's Pikliz Hot Sauce → Shop here

Learn more: What is Hot Sauce → Read here