My roommate, Courtney, and I got back early from Spring Break on Friday and were still left with the rest of the weekend to bum around and relax after a long 5 days of tanning and doing other recreational activities in Punta Cana. It was perfectly dreary and raining; exactly what I was hoping for believe it or not. The dismal weather gave us the perfect excuse to leave our luggage in the car for two days and not do anything whatsoever. My boyfriend came back in the early evening on Saturday, so after a long day of literally nothing, I thought it would be fun to cook something for us. (Because how often is nothing going on on a Saturday night, right?) I was stuck between the idea of making lasagna or shrimp tacos, but I already had shrimp from whole foods in the freezer, so that seemed like the more practical choice.
These tacos where so good we ended up buying more shrimp the next day so we could make more. I had made shrimp tacos over spring break last year for all of my friends that were staying with me at my dad’s condo in Orange Beach, so I tried to remake what I did the first time. I really couldn’t figure out exactly what I had done because I didn’t write it down, but that just lead me to invent an even better recipe than before (this time taking full advantage of the top shelf tequila someone forgot in my apartment….)
Sweet Tequila Shrimp Tacos with Chipotle Lime Crema
recipe can be doubled
Author: Suzanne Bruno
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Ingredients
- ½ lb shrimp
- 1 ½ tablespoons honey
- 1 teaspoon chopped cilantro
- about a teaspoon of lime juice
- 1 shot of tequila
- ¼ teaspoon chili powder
- 1 clove minced garlic
- ½ teaspoon salt
- few dashes of pepper
- (measurements aren't really important here - just work with what you have leftover)
- Diced Roma tomatos
- chopped white onion
- chopped cilantro
- lime juice
- fresh corn
- Salt and Pepper to Taste
Instructions
- **I also made this with about 1 ½ lbs of shrimp and doubled the ingredients. If you are going to marinade it for a longer period of time, decrease the amount of tequila because the flavor can become overpowering.
- Marinade: In a large bowl, mix the shrimp, honey, cilantro, lime juice, tequila, chili powder, garlic salt and pepper and let rest for at least 30 minutes. If you plan on marinading for a long time, decrease the amount of tequila.
- For the Chipotle Lime Crema: In a medium sized bowl, mix together the sour cream, greek yogurt, mayo, 2 teaspoons of chilis in adobo sauce (I scooped around the chilis), sugar, lime juice, salt and pepper. Feel free to add a splash of milk or heavy cream (not necessary but makes it easier to pour)
- (measurements aren't really important here - just work with what you have leftover)
- For the Pico: In a medium sized bowl, gently stir together the diced Roma tomatoes, chopped white onion, finely chopped cilantro, lime juice, and fresh corn. Season to taste.
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