Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.
We all know that I prefer taco salad. However sometimes I just want tacos. Growing up I would always eat hard shell tacos but through out the years (probably from my time in Houston, TX) I became a fan of soft corn tortillas. I don't care much for flour tortillas unless it's for quesadillas or burritos but tacos are my favorite (next to taco salad).
One thing I hate about the way many people make tacos is that they just microwave the corn tortillas to heat them. Then when you fill them and try to eat them the tortilla tears and falls apart. I think this is a big reason many people make soft tacos with flour tortillas. My trick to fix this problem is a little more time consuming but makes a great tasting taco that holds together. I lightly grill each tortilla on both sides. To do this I either put them, one at a time, in a hot skillet or directly on the coils of an electric stove burner. Then I heat each side, just using a fork to flip, until the tortilla bubbles slightly and has dark spots. I hold the grilled tortillas stacked on a plate and covered with a towel until ready to serve. I know that many people don't want to do this extra step but it really makes the difference the tortilla won't tear and it gives it a little more texture. You may be able to grill more at once if you have a big grill pan or maybe even outside on the grill, though I haven't tried it.
Tequila Lime Shrimp Tacos
1/2 lb shrimp, peeled and deveined
1/4 cup tequilla
1/4 cup fresh lime juice
zest from 1 lime
1 shallot, minced
1 clove garlic, minced
Habanero flakes or hot sauce, to taste
toppings of your choice
*Avocado lime dressing
*Avocado Lime Dressing: In a blender puree 1/2 of an avocado, 1/2 cup cilantro, 1 shallot, 1 clove of garlic and the juice from 2 limes until smooth. Add enough water or milk to thin it to the desired consistency.
Mix together tequila, lime, shallot, garlic, and habanero flakes. Pour the marinade mixture over shrimp in a zipper bag and refrigerate for 1 hour.
Dump the shrimp and marinade into a hot frying pan and cook at medium high heat until the shrimp are pink and the marinade reduces by half. If the shrimp is cooked before the marinade reduces pull the shrimp out of the pan and set aside until the marinade reduces then turn off the heat and toss the shrimp back in the thickened marinade.
Place the shrimp on grilled corn tortillas with toppings of your choice I used lettuce, sauteed peppers and onions, and cilantro. Drizzle some avocado lime dressing on top and serve.
Makes about 6 tacos.
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