This recipe is a result of “What do I have in the house to make for dinner?”
Drunken Shrimp Tacos
yield depends on size of shrimp 3 – 4 each per taco
1 pkg frozen raw shrimp (the one I bought had peeled and de-veined shrimp)
1 Tbl melted butter
2 limes – juice
Tequila (I used silver but this would work great with a gold too.)
1/2+ tsp Cumin
2 tbl olive oil
1/4 c. Margarita Mix
Angel Cabbage (finely shredded)
Cheese of choice (I had a Mexican cheese mix)
Taco size corn tortillas
~Melt butter and add garlic, juice from limes, cumin and approx. 1 c. Tequila.~Mix until cumin is integrated then add shrimp. (Mine were thawed at this point, but you can thaw them in this marinade.
~Marinate for 2 – 3 hours. (or until thaw if frozen)
~Grill time depends on size of shrimp. Grill till translucence is gone and they’re puffy and white with pink edges.
~While shrimps are marinating, make the vinaigrette for the slaw. Whisk together olive oil, cumin, salt and pepper with Margarita Mix. Refrigerate.
~When shrimp is finished cooking it’s time to assemble the tacos! Warm up the tortillas on a griddle, add cheese, shrimp and top with slaw you’ve tossed with your Margarita vinaigrette. Garnish with your favorite toppings! I added a dollop of sour cream and avocado.
Feel free to add and subtract ingredients to your taste but by all means, EAT ‘EM UP!
Here’s the list of products I used for my recipe.
Shrimp ~ Safeway Open Nature
Tortillas ~ La Tortilla Factory Hand-made Style Corn Tortillas (hands down the best I’ve ever had)
Tequila ~ Sauza
Margarita Mix ~ Refine Margarita Mix (ZERO calories!)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.