Grilled Tequila Lime Shrimp Tacos

Grilled Tequila Lime Shrimp Tacos

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • MARINADE
  • 1/2 cup tequila
  • 1/4 cup lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried crushed red pepper
  • 1/2 ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound peeled and deveined shrimp SAUCE
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • TACOS
  • 1 green pepper, seeded and cut in half
  • 1 red pepper, seeded and cut in half
  • 1 yellow pepper, seeded and cut in half
  • 1 medium sweet onion, quartered
  • 6 to 8 small corn tortillas
  • 1 tablespoon oil
  • 1 avocado, cut into strips
  • 1/4 cup chopped cilantro
  • 8 wooden skewers 

Directions

  1. In a 1 gallon resealable plastic bag, add tequila, lime juice, garlic, crushed red pepper, cumin, salt, pepper and shrimp. Shake bag and refrigerate for 1 hour.
  2. Heat grill on SEARING. Soak skewers in water for 30 minutes.
  3. Meanwhile, in a small bowl, stir mayonnaise, lime juice, chili powder, cumin and salt until well blended. Cover and refrigerate until ready to assemble. 
  4. Grill peppers and onions for 15 minutes, turning once until tender. Remove from grill and place onion on a platter. Slice peppers; add to onions and cover until ready to serve.
  5. Drain shrimp and discard marinade. Thread 6 shrimp onto each skewer.
  6. Place 4 skewers on grill and cook for 3 minutes, turning once. Remove from grill to a platter and cover. Repeat grilling with remaining skewers.
  7. Lightly brush oil on one side of each tortilla. Grill 30 seconds to 1 minute to get grill marks and tortilla is warmed. Repeat with remaining tortillas.
  8. Top each tortilla with peppers, onions, avocado, shrimp and cilantro. Drizzle with Sauce. Fold in half to serve. 
Serves: 6-8

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