Margarita Shrimp Tacos
5 months ago

Margarita Shrimp Tacos

These flavorful 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 marinating time

Ingredients

  • 1 pound raw shell-on shrimp, rinsed, divided*
  • 1 lemon, quartered
  • 1 lime, quartered
  • 2 serrano peppers, sliced
  • ½ cup tequila
  • 1 cup guacamole, divided (see recipe below)
  • ½ cup Lunds & Byerlys Fire Roasted or Mild Roasted Corn Salsa
  • 2 cups shredded lettuce, divided
  • 1 bunch cilantro, washed, dried and chopped
  • 2 tomatoes, diced and divided
  • 8 ounces Cotija cheese, crumbled
  • 8 tortillas

Directions

  1. In medium bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila. Refrigerate for at least 30 minutes, stirring occasionally.
  2. Heat grill to medium-high. Meanwhile, prepare remaining ingredients and set aside.
  3. Drain shrimp and discard marinade.
  4. 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.
  5. Heat tortillas on grill for about 2 minutes per side. Remove to a plate and cover with a towel to keep warm.
  6. 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

Ingredients

  • 4 ripe Hass avocados
  • 1-2 Bushel Boy Vine-Ripened Tomatoes, diced
  • 2 tablespoons Italia Lime Juice
  • 2 tablespoons fresh chopped cilantro
  • 1 jalapeño pepper, finely chopped, with seeds
  • 1 teaspoon fine- or medium-grind sea salt

Directions

  1. Wash and air dry cilantro,** jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
  2. Cut 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.
  3. Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.

*If using cooked shrimp, modify Step 4 to heat shrimp until warm.
**Washed cilantro 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.