Tequila Lime Shrimp Tacos

Shrimp tacos make me think of summer time. Maybe even a tropical summer with a Corona on the beach. Can you tell I’m not diving into pumpkin spice yet?

It’s Labor Day and I’m not ready yet. I’m clinging on to my iced coffee and flip flops for dear life. Where did this summer go?

Did you know that if you leave lime rind in your marinade it doesn’t make it taste more bright and limey? It actually makes it taste more boozy and bitter.

You think I would have remembered that from making all of these little lime babies. Long story short,  I made this marinade twice. It was worth it though. I think I got it just right.

Now put down that pumpkin, apple, caramel, bourbon, spiced whatever and go get some shrimp and tequila.

P.S. A long time ago I posted a similar shrimp taco on Instagram when I was on my clean eating diet. I had a lot of requests for the recipe. I went a head and posted that one below as well. It’s very similar but there is no tequila. Boo. 

Tequila Lime Shrimp Tacos (Serves 4)
Corn tortillas
1 lb frozen or fresh shrimp
1 avocado
Shredded red cabbage
Pico de gallo
Lime wedges
1 cup Greek yogurt or sour cream
Hot sauce (optional)

Quick Marinade
1 cup lime juice
1/2 cup tequila
1/2 cup olive oil
1 tablespoon garlic powder
Salt and pepper

Step 1: Thaw frozen shrimp if frozen. Add all of your marinade ingredients into a medium sized bowl, add in your shrimp and toss. Cover and chill in the refrigerator for about 30 mins. You don’t want to let it get too boozy so don’t let it sit too long.

Step 2: Get your taco assembly line ready. Slice your avocado and lime wedges and put your red cabbage and pico de gallo in little bowls.

Step 3: Mix your Greek yogurt or sour cream with hot sauce and set aside for topping. You can leave the sour cream or yogurt plain but the added kick is nice.

Step 4: Add one teaspoon olive oil to large frying pan and turn on medium heat. When pan is hot and shrimp have marinaded for 30 mins take your shrimp out of the marinade and place them in the frying pan. Cook 1 minute on each side. They don’t need that long. The citrus from the lime may have slightly ceviched them already.

Step 5: Remove your shrimp from the pan, when cool enough pull off the shrimp tails. Dump any excess marinade or oil out of the pan and turn the heat to low. Gently warm your corn tortillas.

Step 6: Top each tortilla with red cabbage, then pico de gallo then shrimp and avocado. Drizzle your yogurt or sour cream on top and serve immediately. Serve with a lime wedge to squeeze over the top.

*Clean Eating Version
Follow the same steps above but instead of using the tequila lime marinade, lightly season the shrimp with Mrs. Dash Fiesta Lime seasoning.

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