Margarita Shrimp Tacos

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Jan 1, 2008
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Shrimp Tacos with a Margarita Twist

Difficulty Level: easy

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Ingredients

  • 1 1/2 lbs Ocean Garden® Mexican Shrimp, shell-on, uncooked
  • 1/2 cup Tequila
  • 1/2 cup Lime juice
  • 1 tsp Salt
  • 1 or 2 Garlic clove, minced
  • 2 to 3 Tbsp Olive oil
  • 2 Tbsp Cilantro, chopped
  • 24 Flour tortillas (6 or 7 inches)
  • Shredded lettuce as needed
  • Black Bean and Corn Relish* as needed
  • Salsa fresca as needed
  • Black Bean and Corn Relish ingredients:
  • 1 – 15 oz. can Black beans
  • 1 – 10 oz. can Corn kernels
  • 1/2 cup Red onion, chopped
  • 1/4 cup Olive oil
  • 2 Tbsp Lime juice
  • 1/4 tsp Cumin, ground
  • 1/4 tsp Oregano

Instructions

  1. Peel and devein shrimp, retaining tails, if desired; set aside. Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour. Sauté minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm. For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.

  2. Black Bean and Corn Relish:

  3. Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.

  4. For more great shrimp recipes visit www.eatshrimp.com

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