Margarita shrimp tacos

Yield: 6 Servings

Measure Ingredient
1½ pounds Shell-on Shrimp; uncooked
½ cup Tequila
½ cup Lime juice
1 teaspoon Salt
1 Clove minced Garlic clove; or more to taste
3 tablespoons Olive oil; or less
2 tablespoons Chopped cilantro
24 Flour tortillas; (6 or 7 inches)
Shredded lettuce
1 Avocado; sliced; or more
Salsa fresca; as needed
1 can (15 oz) Black beans
1 can (10 oz) Corn kernels
½ cup Chopped red onion
¼ cup Olive oil
2 tablespoons Lime juice
¼ teaspoon Ground cumin
¼ teaspoon Oregano
¼ teaspoon Salt

BLACK BEAN AND CORN RELISH

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. Saute 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: Rinse and drain beans; drain corn, Combine beans and corn with remaining ingredients; refrigerate to blend flavors.

Makes about 3 cups.

*REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA.

Shrimp Recipes and cooking tips from supplier, Ocean Garden: see

1998-Apr Hanneman/Buster

Recipe by: *

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998

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