RECIPE: TEQUILA LIME SHRIMP TACOS // SPIKED! RECIPE CHALLENGE
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.
GRILLED TEQUILA-LIME SHRIMP
Steps:
- Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g
CHIPOTLE TEQUILA SHRIMP TACOS
The fresh tastes of shrimp and citrus get a boozy kick with the addition of tequila in this authentic-tasting recipe. Don't forget the Old El Paso Thick 'n Chunky salsa for the perfect taco topping.
Provided by Yvette Marquez
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- In shallow dish, toss shrimp, orange juice, tequila, lime juice, chiles and garlic to coat. Let stand 15 minutes to marinate, stirring twice.
- Meanwhile, cut plum tomatoes and tomatillo into wedges. Halve golden tomatoes; set aside.
- Drain shrimp, discarding marinade. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, tomatoes and tomatillo to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, turning shrimp, tomatoes and tomatillo halfway through cooking time, until shrimp turn pink and tomatoes are slightly soft.
- Heat tortillas on griddle. Fill each tortilla and taco shell with shrimp mixture. Top with cilantro, queso fresco, avocados and pico de gallo or salsa. Squeeze lime wedge over each.
Nutrition Facts : ServingSize 1 Serving
TEQUILA LIME SHRIMP
Steps:
- Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
- Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
- Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.
Nutrition Facts : Calories 949.2 calories, Carbohydrate 9.2 g, Cholesterol 76 mg, Fat 91.1 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 3857.8 mg, Sugar 2.5 g
TEQUILA LIME SHRIMP TACOS
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
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.
TEQUILA LIME SHRIMP TACOS WITH ORANGE JICAMA SALSA
Make and share this Tequila Lime Shrimp Tacos With Orange Jicama Salsa recipe from Food.com.
Provided by Simply Fresh Cooking
Categories Weeknight
Time 28m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
- Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
- Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside.
- Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.
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