Tequila Lime Shrimp Tacos Recipes

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.

TEQUILA LIME SHRIMP TACOS

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

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.

HONEY LIME SHRIMP TEQUILA TACOS WITH AVOCADO, PURPLE SLAW & CHIPOLTE CREMA RECIPE - (4.3/5)

Steps:

• 1. Wash, peel, devein, and dry raw shrimps. Season with salt. 2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator. 3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill). Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside. 4. Dice the avocados and squeeze juice from the remaining 1 lime. Thinly slice the red cabbage using a sharp knife or a mandolin. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies. Toss the red cabbage with the lime vinaigrette. Set aside. 5. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle. 6. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered. 7. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

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.