Tequila Sautéed Shrimp Tacos

Tequila sautéed shrimp tacos

For something different and delicious, these tacos can’t be beat. They whip up in a snap and are far from the ordinary family meal. Throw in a side of re-fried beans and some Mexican corn on the cob and you have a tasty and healthy meal.

1 pound medium sized peeled and de-veined wild caught shrimp

1/4 cup chopped cilantro

1 lime juiced

1/4  cup tequila

1/2  teaspoon cumin

2 cloves garlic chopped

2-3 tomato’s chopped

1/2 chopped cabbage

Fresh pico de gallo salsa

1 diced avocado

1/2 cup red onion chopped

8-12 taco sized organic corn tortillas

1 teaspoon olive oil

2 limes quartered




Chop the tomato, garlic, cilantro, cabbage, red onion and avocado and put aside. Preheat a skillet on medium heat and add olive oil, garlic and cilantro. Sweat for 3-5 minutes. Toss shrimp into skillet and add tequila cumin and lime juice stirring until shrimp turn pink and the flesh is firm. Turn off heat and cover. Grill tortillas, until pliable, about 20 seconds per side. (You can also wrap in a damp paper towel and heat in a microwave if you wish). Place several shrimp inside each tortilla then cover with tomato, cabbage onion and avocado.  Serve 2 tacos per person, with a lime wedge on the side.