Lava Java Shrimp Tacos
By: Linda Bonwill - World Class Cooking
Let's Concentrate On This!
Lava Java Shrimp Tacos is a taste explosion that's both satisfying and irresistibly delicious, embodying the essence of Mexican cuisine in every bite.
To elevate the dish we added the rich intensity of Door County Black Velvet Concentrated Coffee. Coffee concentrate is super-strong coffee that you dilute before enjoying, so a little goes a long way. Adding just a TBSP of this coffee concentrate is a genius culinary idea. These tacos boast a flavor profile that's bold, vibrant and downright addictive.
Of course you can use any seafood or meat you choose. You can pick from the ingredient list of toppings or select your own to use. So go ahead and wrap it up today!
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: buz Black Velvet Coffee Concetrate
- 1/2 lb large raw shrimp (peeled and deveined), tails off
- 2 TBSP butter
- 2 TBSP Honey
- 1 TBSP Door County Concentrated Coffee
- 2 TBSP taco seasoning
- 2-4 drops hot sauce, or to liking
Instructions
- In a skillet, melt the butter on med/high heat. Add the shrimp and cook on both sides until the shrimp turns pink. Remove the shrimp from the skillet and cover to keep warm.
- Add the remaining ingredients to the skillet and stir. Add the shrimp back into the skillet and toss into the mixture to coat. Cook until the shrimp caramelizes. Sprinkle the shrimp with sea salt.
- Remove and serve in tortilla shells with your favorite taco toppings.
Cilantro Sauce Ingredients
- 1/2 cup sour cream or greek yogurt
- 1 clove garlic, minced
- 2 TBSP fresh lime juice
- 1 TBSP honey
- 1/2 cup fresh cilantro, chopped fine
- 1/4 tsp sea salt
Mix all of the cilantro sauce ingredients in a bowl. Chill until ready to use.
Note: You can toast tortillas directly on the stovetop burner. Just a few seconds on each side is all it takes. (Do not walk away from them)