Recipe Tequila Lime Shrimp Tacos Spiked Recipe Challenge

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RECIPE: TEQUILA LIME SHRIMP TACOS // SPIKED! RECIPE CHALLENGE



Recipe: Tequila Lime Shrimp Tacos // Spiked! Recipe Challenge image

Provided by This Gal Cooks

Categories     dinner

Time 1h10m

Number Of Ingredients 11

1 lb medium shrimp, peeled and deveined
2 tbsp tequila
juice from one large lime
2 cloves of garlic, minced
dash of lime zest
1/5 tsp ground chipotle pepper
1 tbsp fresh chopped cilantro
1/4 C olive oil
Dash of salt and ground black pepper
Pineapple slaw
Shredded cheese

Steps:

  • In a mixing bowl, whisk together tequila, olive oil, cilantro, lime juice, lime zest, salt, pepper, ground chipotle pepper, and garlic.
  • Add the shrimp and toss to coat. Cover and refrigerate for one hour.
  • Grill in a grill wok over medium heat until the shrimp is opaque.
  • Place shrimp in soft taco shells and top with shredded cheese and pineapple slaw.

TEQUILA LIME SHRIMP TACOS



Tequila Lime Shrimp Tacos image

Make and share this Tequila Lime Shrimp Tacos recipe from Food.com.

Provided by Jess N

Categories     Mexican

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb medium shrimp, in shells (fresh or frozen)
8 ounces sea scallops (fresh or frozen)
1/4 cup lime juice
1/4 cup snipped fresh cilantro
2 tablespoons cooking oil
2 tablespoons tequila
2 garlic cloves, minced
1 -2 teaspoon bottled hot pepper sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 large onion, cut into thin wedges
1 large green sweet pepper, cut into bite-size strips
1 large sweet red pepper, cut into bite-size strips
1 1/2 cups sliced fresh mushrooms
6 warmed flour tortillas (9- to 10-inch)
6 ounces shredded monterey jack cheese (1-1/2 cups) or 6 ounces chihuahua cheese (1-1/2 cups)
6 lime wedges

Steps:

  • Thaw shrimp and scallops, if frozen. Peel and devein shrimp.
  • Rinse shrimp and scallops. Cut scallops in half; set aside.
  • In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper.
  • Add shrimp and scallops.
  • Cover; chill 2 hours, stirring occasionally.
  • Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes.
  • Add mushrooms. Cook and stir 2 minutes more.
  • Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque.
  • Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture.
  • Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.

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