Tequila Lime Shrimp Tacos With Orange Jicama Salsa

Submitted by Simply Fresh Cooking

"These shrimp tacos are light and healthy, delicious, and so easy to make!"

 

• Ready In: 28mins
• Ingredients: 18
• Yields: 8 tacos
• Serves: 4

ingredients

• 24 large shrimp, peeled and deveined
• 8 corn tortillas, taco sized
• 1⁄2 large jicama, peeled and diced

• For the Salsa

• 1 orange, peeled and diced
• 1⁄2 medium red onion, diced
• 2 tablespoons cilantro, finely chopped
• 1⁄4 garlic clove, grated
• 1⁄2 tablespoon extra virgin olive oil
• 1 tablespoon lime juice

• For the marinade

• 1 lime, juiced
• 2 tablespoons tequila
• 1⁄2 tablespoon honey
• 1⁄4 teaspoon cumin
• 1⁄4 cup extra virgin olive oil
• 1⁄2 garlic clove, grated
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon freshly cracked black pepper
• 1⁄4 teaspoon cayenne pepper (optional)

directions

1. In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
2. Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
3. Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won’t continue to cook. Set aside.
4. Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.

Reviews

[LifeIsGood]

This is so delicious and healthy. I loved the flavor from the shrimp marinade. A definite keeper. I made mine into the shrimp tacos with the orange jicama salsa over corn tortillas, while my husband ate the shrimp over a salad. I love that the recipe can be adapted easily to suit different tastes. Thank you! Made for the 2013 Spring Pick A Chef event in the contest and events forums.