Tequila Lime Shrimp Tacos
The recipe Tequila Lime Shrimp Tacos can be made in approximately 45 minutes. One serving contains 355 calories, 16g of protein, and 17g of fat. For $2.61 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It works well as a main course. This recipe from Life as a Strawberry has 7 fans. Not a lot of people really liked this Mexican dish. A mixture of shrimp, salt and pepper, tequila, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a good spoonacular score of 58%. Users who liked this recipe also liked Tequila Lime Shrimp Tacos, Spicy Tequila Lime Shrimp Tacos, and Tequila- Lime Shrimp Tacos with Chipotle Cream.
Servings: 4
Ingredients:
1 avocado, sliced thin
2 Tbsp. chopped cilantro, plus extra for garnish
8 small (4? ish) corn tortillas
2 Tbsp. extra virgin olive oil
1 lime, cut into wedges
3 Tbsp. lime juice (about 1 large lime's worth)
salt and pepper to taste
1/2 lb. shrimp (51-60 ct.), deveined and peeled, with tails removed
1/4 cup tequila
Equipment:
plastic wrap
bowl
frying pan
microwave
kitchen towels
skewers
grill
oven
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Heat a large sauté pan over medium-high heat until it’s nice and hot.
3. 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.
4. Serve tacos with a lime wedge.
Nutrition Information:
covered percent of daily need
