Friday, May 16, 2014

Tequila Lime Shrimp Tacos

Yum

Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.


Tequila Lime Shrimp Tacos:  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).

Tequila Lime Shrimp Tacos:  Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.

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:  Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.


Tequila Lime Shrimp Tacos


Ingredients:

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

Tequila Lime Shrimp Tacos:  Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.

*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.

Enjoy.

Tequila Lime Shrimp Tacos:  Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.





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11 comments:

  1. Great tip about the tortillas, they can definitely be a little troublesome. Love the flavor combination for the shrimp. Sometimes it's nice to just change things up from regular tacos. Looks delish!

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  2. Thanks for stopping by Well Floured Kitchen. I agree it's great to change things up and I think you tend to eat better when meals are exciting and different.

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  3. Great tip on grilling the tortillas. I admit that I'm just a microwave type gal, but tortillas are actually a fairly new ingredient for us. I know weird, but growing up in Hawaii we really didn't eat it until we moved to SoCal 8yrs ago. Anyway, thanks for sharing on Merry Monday.

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  4. Thanks Erlene I glad you found the tip useful. I didn't realize you grew up in Hawaii. I currently live in Honolulu. I definitely eat much more rice since moving here and I laugh when people call a dish 'Hawaiian' just because it has pineapple in it.

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  5. I love tacos! I do prefer hard shells for the texture, but my guys always want soft tacos. You made me laugh with your comment about when you like to use corn vs flour tortillas. I have definite preferences too. Corn with beef, flour with chicken. Corn with red/ranchero sauces, flour with queso/creamy sauces. Clearly, I have tortilla issues.


    Anyway...these shrimp tacos look so light and perfect for summer and I love the tip to grill the tortillas. Worth the extra work, I think!
    Thank you for sharing!

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  6. OMGosh I do the same thing. Pineapple doesn't make it Hawaiian. In fact, there aren't many dishes that I ate growing up in Hawaii that had pineapples in it. I do miss poi though. Poi with steak and lomi lomi is one of my favorites.

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  7. I would just love your Tequila Lime Shrimp Tacos! Have a wonderful Memorial Day Weekend and thanks so much for sharing with Full Plate Thursday.

    Be safe and come back soon!

    Miz Helen

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  8. Kim Daniels LewisMay 23, 2014 at 4:29 PM

    Your picture looks amazing! I bet it tastes amazing, as well. Pinned. Thank you again! Lou Lou Girls

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  9. Thanks Michelle. It's good to know I'm not the only one who is picky about the particular uses of corn vs flour tortillas :). Grilling the corn tortillas is definitely worth the extra work...but then again I have tortilla issues too.

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  10. Thanks Kim. I'm super proud because my picture got accepted on TasteSpotting (it's only my 5th picture to be accepted) :) Thanks for the pin.

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