Peel and devein shrimp. Rinse, then pat dry with paper towels. Put shrimp in large bowl and pour Hank Sauce Cilanktro Hot Sauce over the top. Stir to thoroughly coat shrimp. Refrigerate for 15 minutes. While the shrimp are marinating, get everything else ready to go.
Prep your lettuce, cilantro and lime wedges. Put tortillas in a warmer and put them in microwave.
Heat large saute pan or skillet over medium-high heat. When it’s hot, add a tablespoon of olive oil and let it heat until it shimmers. Add shrimp
to pan in single layer. Cook about a minute, then flip and cook a minute or two more – only until cooked through AND NO MORE!
As soon as shrimp are done, use a slotted spoon to remove them from a pan to a bowl. Get your tortillas out of the microwave and start building
tacos. Sprinkle with shredded cheese, shredded lettuce & cilantro, then top with shrimp. Squeeze a bit of lime juice over each one and
serve immediately with moreHank Sauce Cilanktro Hot Sauce and limes.
3 tablespoons extra-virgin olive oil, plus more for the grill
4 bell peppers (red, orange and/or yellow), thinly sliced
2 red onions, thinly sliced
8 to 12 flour tortillas
Shredded cheddar cheese and chopped fresh cilantro, for topping
Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil, fajita seasoning and Heartbreaking Dawns 1542 Southwest Habañero Sauce;
seal the bag and rub the spice into the meat. Refrigerate 30 minutes to 2 hours.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil,
the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables
are tender and charred around the edges, 8 to 10 minutes.
Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting
board and let rest 5 to 10 minutes.
Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers;
top with cheese and cilantro. Serve with lime wedges.