Chef Paddy’s Gulf Heat Tacos

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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

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil or melted butter
• 1 tbsp blackening seasoning (or Chef Paddy’s custom blend)
• Juice of ½ lime
• Salt, to taste

For the Bacon:

• 4 strips bacon, cooked until crispy and chopped

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

To Serve:

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

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. Season the Shrimp: Toss shrimp with olive oil, blackening seasoning, lime juice, and a pinch of salt.
4. Sear the Shrimp: Cook in a hot skillet or grill for 2–3 minutes per side until pink, slightly charred, and cooked through.
5. Toast the Tortillas: Warm tortillas in a skillet or over an open flame until lightly charred.
6. 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.