shrimp tacos are the perfect dinner pick-me-up! For milder tacos, discard the
seeds and ribs from inside the peppers. If you don’t feel like firing up the
grill, you can cook the shrimp in a large skillet over medium-high heat instead.
4 servings (2 tacos per person)
Preparation time: 1 hour and 15 minutes, including
- 1 pound raw
shell-on shrimp, rinsed, divided*
- 1 lemon, quartered
- 1 lime, quartered
- 2 serrano
- ½ cup tequila
- 1 cup guacamole,
divided (see recipe below)
- ½ cup Lunds
& Byerlys Fire Roasted or Mild Roasted Corn Salsa
- 2 cups shredded
- 1 bunch cilantro,
washed, dried and chopped
- 2 tomatoes, diced
- 8 ounces Cotija
- 8 tortillas
- In medium
bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila.
Refrigerate for at least 30 minutes, stirring occasionally.
- Heat grill
to medium-high. Meanwhile, prepare remaining ingredients and set aside.
- Drain shrimp
and discard marinade.
- Using a grill basket or skewers, grill shrimp for about 2
minutes per side, until opaque. Remove and let cool. Peel shrimp once it is
cool enough to handle.
tortillas on grill for about 2 minutes per side. Remove to a plate and cover
with a towel to keep warm.
- When ready
to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish
with remaining ingredients as desired.
Lunds & Byerlys Fresh Guacamole
- 4 ripe Hass
- 1-2 Bushel
Boy Vine-Ripened Tomatoes, diced
- 2 tablespoons Italia Lime Juice
- 2 tablespoons fresh
- 1 jalapeño pepper, finely chopped, with seeds
- 1 teaspoon fine- or
medium-grind sea salt
- Wash and air
dry cilantro,** jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
avocado in half, remove pit and scoop avocado into a medium-sized bowl. Toss and coat with lime juice. Add salt and,
using a fork or potato masher, mash until about half chunky and half smooth.
- Fold in
remaining ingredients. Taste guacamole and adjust seasoning if necessary.
*If using cooked shrimp, modify Step 4 to heat shrimp until warm.
can be placed in a lettuce spinner to remove excess water. If you really want a
punch of cilantro flavor, include about half of the stems when trimming and
chopping the cilantro, as they contain more flavor than the leaves.