March 28, 2014

Best Ever Tequila Lime Shrimp Tacos

Hi everyone!

Last night, I made what I consider one of my top dishes ever! Seriously. It was a a flavor explosion in my mouth. I am a big fan of fish and shrimp tacos, especially in San Diego, the supposed origin of the fish taco. (See here for more info on that)


In reality, the concept of a shrimp taco is pretty simple. Shrimp, tortilla, some type of sauce, and of course, avocado. But what sauce and marinade is really gonna kick these tacos up a notch? I found it! And it's very simple.


I used a pound of raw, deveined and peeled shrimp. But after my boyfriend and I easily gobbled down every last shrimp, you may want to go with 2 pounds. ;-) Marinate the shrimp in a combination of honey, tequila (I used El Jimador Reposado. As a liquor promo girl, I'm picky about my liquors, and El Jimador is a great, inexpensive 100% agave tequila), fresh squeezed lime juice, cumin, and onion. Leave marinating in the fridge for 1-3 hours.

Before you start to cook the shrimp, have all your toppings prepared because shrimp only take a few minutes to cook. I made a super duper easy chipotle crema to top the tacos with. All you do is add 2 chipotle peppers in adobo sauce (canned) and 1 cup of Greek yogurt to a food processor or blender and pulse until blended. I added a couple tablespoons of milk to thin it out enough to pour into a squeeze bottle. You can also sub sour cream for the yogurt, but you know how I feel about my Greek yog.

Heat a skillet on medium high with a Tbsp of olive oil. Pour out the marinade from your shrimp. Dump in shrimp and make sure to spread in an even layer quickly. Cook for about 2 minutes on one side, then flip the shrimp and cook another 2 minutes until they are pink. Be careful not to overcook.


I like to use corn tortillas because they are MUCH healthier and pretty low calorie. Plus the corn gives it that traditional Mexican flavor. Heat the tortillas if you need to and get ready to assemble! I put 4-5 shrimp in a tortilla and topped with a couple slices of avocado, a sprinkling of fresh cilantro, and a drizzle of the chipotle crema. Sooo ridiculously good!

The tequila lime flavor is super yummy and then the chipotle crema gives it a nice spice without burning your mouth. The avocado needs no explanation. :-)


Jessica

Best Ever Tequila Lime Shrimp Taco

1-2 lbs raw shrimp, deveined and peeled (unless you want to do that yourself, which is a lot cheaper!)
1/2 cup tequila
1/4 cup fresh lime juice
2 Tbsp honey
1/2 tsp cumin
1/2 sweet onion, diced
salt to taste

For the chipotle crema:
2 chipotle peppers in adobo sauce (canned)
1 cup of Greek yogurt
1-2 Tbsp of milk if necessary to thin out sauce

Garnishes:
1-2 avocados, sliced
Fresh cilantro
corn tortillas
lime wedges

Mix all ingredients for marinade in a large bowl or freezer size Ziploc. Add shrimp and marinate in the fridge for 1-3 hours.

Add chipotle peppers and yogurt to a food processor and blender and pulse until well blended. Pour into bowl or squeeze bottle.

Heat a skillet on medium high with 1 Tbsp olive oil. Remove shrimp from marinade and place in a single layer on the skillet for 2 minutes. Flip and cook on the other side for 2 minutes or until pink and cooked through.

Place a few shrimp on each corn tortilla. Top with avocado slices, fresh cilantro, and a drizzle of chipotle crema. Garnish with limes.

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