Margarita Shrimp Tacos
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
12 tacos
- Serves:
- 6
ingredients
- 680.38 g ocean garden mexican shrimp, shell-on, uncooked
- 118.29 ml tequila
- 118.29 ml lime juice
- 4.92 ml salt
- 1-2 garlic clove, minced
- 29.58-44.37 ml olive oil
- 29.58 ml cilantro, chopped
- 24 (144-168 inch) flour tortillas
- shredded lettuce, as needed
- salsa fresca, as needed
-
Black Bean and Corn Relish ingredients
- 425.24 g can black beans
- 283.49 g can corn kernels
- 118.29 ml red onion, chopped
- 59.14 ml olive oil
- 29.58 ml lime juice
- 1.23 ml ground cumin
- 1.23 ml oregano
directions
- 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.
- Black Bean and Corn Relish directions:Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.
- For more great shrimp recipes visit www.eatshrimp.com.
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