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Tequila Chili Lime and Shrimp Tacos

Makes 4 Tacos

For Shrimp and Marinade

  • 16 Medium Raw Shrimp
  • 1/2 Cup Fresh Squeeze Lime Juice
  • 2 oz. Tequila
  • 1 Tbsp. Chili Pepper Flakes
  • 2 tsp. Chili Powder
  • 1 tsp. Minced Garlic

For the shrimp and marinade:

Whisk together lime juice, tequila, chili powder, red chili pepper flakes, and garlic together. In a small bowl or ziploc bag, place shrimp and cover with marinade. Allow to marinate, covered, for 15 minutes. Meanwhile, prepare “For Taco” ingredients and set aside.

Pour marinade and shrimp into a medium saucepan over medium heat. Cook 10-15 minutes until shrimp is cooked through. Remove shrimp into a bowl and cover with a plate or oven mitt to keep warm. Raise the temperature to high and cook sauce until it begins to thicken to your desired consistency (it should not be watery, but still runny enough to spoon onto your tacos), about 5 minutes. Remove from heat.

TEQUILA LIME SHRIMP TACOS

YIELD: SERVES 4

INGREDIENTS

2 Tbsp. extra virgin olive oil

1/4 cup tequila

3 Tbsp. lime juice (about 1 large lime’s worth)

1/2 lb. shrimp (51-60 ct.), deveined and peeled, with tails removed

2 Tbsp. chopped cilantro, plus extra for garnish

salt and pepper to taste

8 small (4ish) corn tortillas

1 avocado, sliced thin

1 lime, cut into wedges

INSTRUCTIONS

In a large bowl, toss olive oil, tequila, lime juice, shrimp, cilantro, salt and pepper together. Cover with plastic wrap and refrigerate for at least an hour (you can leave it as long as overnight if you want to do this the day before!).

When you’re ready to cook the shrimp, pull them out of the fridge. Heat a large sauté pan over medium-high heat until it’s nice and hot. Pour shrimp and marinade into the pan and give it all a stir. Cook for 5-10 minutes, stirring frequently, until shrimp are nice and pink and have cooked through. (You could also skewer the shrimp and grill them if you’d like!)

While the shrimp cook, toast your corn tortillas. I toast mine over an open oven burner flame for a few seconds on each side, but you could also toast them in a hot cast iron skillet or zap them in the microwave. Keep tortillas warm with a tea towel if your shrimp aren’t quite done.

When shrimp have cooked, place 3 or 4 shrimp in the center of each corn tortilla and top with a few slices of avocado and some cilantro for garnish. Serve tacos with a lime wedge.