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Recipe'S of the Month

Humboldt Hotsauce Shrimp Tacos


½ pound 16/20 prawns

3 Tablespoons Emerald Sauce

2 large tomatoes diced

1 half small red onion diced

1 ½ cups diced mango

1 bunch of cilantro

3 limes, juiced

1 head cabbage

6 corn tortillas

1 bottle of Emerald Sauce (for marinating shrimp and topping off taco at the end)


Shell and devein prawns. Marinate prawns with Emerald sauce 20 minutes. Saute or grill prawns until fully cooked. 

In a separate bowl, mix diced red onions, tomatoes, diced mangos, fresh squeezed lime juice and chopped cilantro, toss gently until mixed.

Add grilled or sauteed shrimp to tortilla with shredded cabbage, and tomato - mango salsa, and add a little more Emeral Sauce for a more intense heat!

Humboldt Hotsauce Spicy Ceviche

Humboldt Hotsauce Spicy Ceviche

1 Red Onion diced small

1 Red Bell Pepper diced small

1 Cucumber diced small

3 Cloves Garlic minced

½ Bunch Cilantro minced

3-4 limes squeezed

1-2 Tablespoons Humboldt Hotsauce “Island Style” depending on heat level

Salt and pepper to taste



In large bowl combine all ingredients and mix thoroughly. Place all ingredients into large ziplock bag and refrigerate overnight. Your ceviche is ready to serve! Enjoy!!