Tattoo Hot Sauces

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce

In NC, it can be 70 degrees one day, and 45 the next. At least we can say it makes life a little exciting! Regardless of what the weather is like in your part of the world, you’ll really enjoy this delicious Crockpot Chicken Tortilla Soup recipe! This is an easy Crockpot Chicken Tortilla Soup that can be topped with either Avocado Serrano or Scotch Bonnet Curry! Which will YOU choose? (Either way, you can’t lose!)

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce

Ingredients:

  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 cans chicken broth 14.5-ounce cans
  • 2 boneless skinless chicken breasts
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 14 ounces red enchilada sauce

    Add-ins

  • 1-2 cups heavy cream to make it creamy if desired, add during last hour
  • 1 can pinto beans drained
  • 1 1/2 cups corn frozen, not canned.
  • Garnish:

  • 1/2 cup fresh cilantro chopped
  • Sour Cream
  • Tri-Color Tortilla Chips (I got it in the produce section around the veggies/salad area)
  • Tattoo (whatever is your favorite flavor, I like the Scotch Bonnet)
  • Instructions:

    1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
    2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
    3. Once the chicken is cooked shred the chicken.
    4. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.
    5. Serve with your choice of garnishes, and finish topping with either Scotch Bonnet Curry or Avocado Serrano. Enjoy!

    We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

    Credit: Original Recipe by Sandra of Dash of Sanity blog. View original recipe here.

Avocado Serrano Spicy Shrimp Tacos

Need some Cinco De Mayo inspiration? These amazing Avocado Serrano Spicy Shrimp Tacos are sure to be a huge hit! This mix of spices, cilantro, and fresh citrus alongside our Avocado Serrano makes for a winning lunch or dinner recipe!

Avocado Serrano Spicy Shrimp Tacos

Ingredients:

  • 20 medium shrimp peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Squeeze of lime optional
  • 6 small flour tortillas (corn tortillas can also be used)
  • Tattoo Avocado Serrano (use as much as your heart desires)

Avocado Salsa:

  • 1 tomato seeded and chopped
  • 1 avocado peeled, seeded and cut into chunks
  • 1 jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice from half a lime
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce:

  • 1/4 cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice

Instructions:

To cook the shrimp:

  1. In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt.
  2. Add in shrimp and toss to coat completely.
  3. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  4. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes.
  5. Add the olive oil and shrimp.
  6. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes.
  7. Turn off heat and finish with a squeeze of lime (optional).
  8. To make the salsa:

  9. Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  10. To assemble:

  11. Stir sour-cream with cilantro and lime juice in a small bowl; set aside.
  12. Grill tortillas on stovetop over the flame until lightly charred (this step is optional).
  13. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce.
  14. Serve tacos with lime wedges on the side, and add Avocado Serrano over top as desired. Enjoy!!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Layla Atik of Gimme Delicious blog. View original recipe here.

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