Tequila Shrimp Tacos
Gold tequila has a sweet distinctive flavor that lights up this taco. Shrimp sautéed in a buttery, velvety sauce and spiked with tequila and pepper delights the senses.
OccasionCasual Dinner Party, Family Get-together, Game Day
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureGarlicky
- ¼ cup butter 60 mL
- 1 tbsp olive oil 15 mL
- 3 cloves garlic, minced
- 3 oz gold tequila 90 mL
- 12 oz cooked shrimp, chopped 375 g
- 1 tbsp chopped fresh cilantro 15 mL
- 1 tsp hot pepper flakes 5 mL
- 8 6-inch (15 cm) corn tortillas, skillet-warmed (see Notes)
- 2 cups chopped salad mix 500 mL
In a large skillet, heat butter and oil over medium-high heat. Sauté garlic, tequila and shrimp until shrimp is heated through, 6 to 8 minutes. Remove from heat and stir in cilantro and hot pepper flakes.
To build tacos, using a slotted spoon, divide shrimp mixture equally among tortillas. Be careful not to add excess liquid. Top with salad mix. Fold tortillas in half.
Skillet-Warmed Corn Tortillas
This method gives you a soft, pliable tortilla that is lightly toasted on one or both sides. Place a dry nonstick or cast-iron skillet over medium heat. Place tortilla in skillet and heat each side by turning once until warm and pliable, about 1 minute per side. Place in a tortilla warmer or wrap in foil to keep warm until ready to use.
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2011 Kelley Cleary Coffeen