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.
Recipe - WAYZATA
Margarita Shrimp Tacos
Prep Time75 Minutes
Servings4
0Ingredients
FOR THE MARGARITA SHRIMP TACOS: 1 pound raw shell-on shrimp, rinsed, divided*
1 lemon, quartered
1 lime, quartered
2 serrano peppers, sliced
1/2 cup tequila
1 cup L&B Fresh Guacamole (recipe below or store-bought), divided
1/2 cup L&B 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
FOR THE L&B FRESH GUACAMOLE: 4 ripe Hass avocados
1-2 Bushel Boy Vine-Ripened Tomatoes, diced
2 tablespoons fresh lime juice
2 tablespoons fresh chopped cilantro
1 jalapeño pepper, finely chopped, with seeds
1 teaspoon fine- or medium-grind sea salt
Directions
- FOR THE MARGARITA SHRIMP TACOS: 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.
- Heat 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.
- FOR THE LUNDS & BYERLYS FRESH GUACAMOLE: Wash and air dry cilantro, jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
- 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.
- Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.
- **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.
TIME-SAVING TIP: Use our Produce Department's L&B Fresh Guacamole as a substitute for the homemade version.
75 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bulk Wild Jumbo Raw Shrimp Shell On 16-20 CT, 1 Pound
$14.99/lb$14.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Serrano Peppers, 0.063 Pound
$0.50 avg/ea$7.99/lb
Not Available
L&B Fresh Guacamole, 14 Ounce
$8.99$0.64/oz
Double Take Aces & Eights Sweet Corn Salsa, 12 Ounce
Deal
$7.99 was $9.49$0.67/oz
Fresh Express Shreds Iceberg Lettuce, 8 Ounce
$2.99$0.37/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Bushel Boy Vine-On Tomatoes, 0.33 Pound
$1.32 avg/ea$3.99/lb
Nuestro Queso Talavera Cotija Cheese, 8 Ounce
$7.49$0.94/oz
Mission Soft Taco Flour Tortillas, 10 Each
2/$7 Deal
$3.50 was $4.29$0.35 each
Ripe Avocados, 1 Each
$2.99
Bushel Boy Vine-On Tomatoes, 0.33 Pound
$1.32 avg/ea$3.99/lb
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
Directions
- FOR THE MARGARITA SHRIMP TACOS: 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.
- Heat 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.
- FOR THE LUNDS & BYERLYS FRESH GUACAMOLE: Wash and air dry cilantro, jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
- 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.
- Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.
- **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.
TIME-SAVING TIP: Use our Produce Department's L&B Fresh Guacamole as a substitute for the homemade version.