Is anyone else’s favorite day of the week Taco Tuesday? They sound even better when you tell me there is tequila and lime involved. Random fact about me… I eat limes & salt weekly. Call me crazy, I don’t know what it is but I absolutely love salty and sour flavors. Today I am sharing you my recipe for Tequila Lime Shrimp Tacos + Simple Guacamole.
• a handful of chopped cilantro – at least 3 TBS
• 2 avocados
• 2 limes
• half a head of chopped purple cabbage
SPICES & CONDIMENTS
• 2oz gold tequila
• cayenne pepper
• red pepper flakes
• chile powder
• 1-2 15oz cans of black beans (depending on amount you put in your tacos or if you want it on the side)
• your favorite hot sauce
• 5 TBS coconut oil (make sure 2 TBS of this is warmed to room temp and is in liquid form)
• your favorite shredded cheese (optional)
• sprouted corn tortillas (these come frozen, make sure they are defrosted)
• 1/4 C vegetable oil for frying tortillas
• 18 shrimp makes 6 tacos (3 each)
1: Ready the shrimp.
Defrost, clean, and remove the tail from shrimp if needed.
2: Get tequila-ed.
Pour 2oz of room temperature tequila into a large zip lock baggie or mixing bowl.
And while you’re at it pour 2oz into your mouth. It’s in the recipe now, so get after it! It’s Tuesday, you’ve conquered Monday… RELAX! I’m not here to judge! In fact, this is my favorite part of the whole recipe.
Okay okay, now that all that stress has left the building we can get on with the cooking.
Add 2TBS room temperature coconut oil to the tequila.
Add 3-6 shakes of cumin, cayenne pepper, and chile powder.
Add 2 TBS chopped cilantro.
I know that is a wide range to work with, but start with 3 and give it a good stir and then smell it.
If you can’t smell the spicy kick and you want more, add some more shakes.
Add juice from 1 lime a few shakes of salt and stir it all together.
Toss in the shrimp and let sit at room temperature for at least 20 mins.
Do not put this in the fridge or the coconut oil will harden.
4: Make the simple guac.
Remove both avocados from their skin and add to a serving bowl.
Gently mash them with a fork until it is broken apart but still somewhat chunky.
Add a couple squeezes from your 2nd lime (reserve most of that lime for slices to serve with).
Add a few dashes of red pepper and your favorite hot sauce (depending on your level of spiciness).
Stir and refrigerate.
5: Heat the beans.
Drain beans and add to a saucepan on medium heat for 5 minutes.
Stir and turn to low to keep warm.
6: Fry the taco shells.
Seriously, if you have not tried sprouted corn tortillas yet, you are MISSING OUT!
We discovered these about a year ago and have never turned back.
Add 1/4 C veggie oil to a frying pan and heat on medium high.
Make sure you’re shells are defrosted or you’re going to have some serious oil popping going on (learned that one the hard way). Using kitchen tongs, one by one, fry each shell. I usually lay it flat for 3 seconds, flip it for 3 seconds and then start to mold the shell by folding one side over the oil and hold for about 10-15 seconds and then do the other side. They don’t need to fry for too long, just long enough to mold. Lay out on a play on top of paper towels to absorb excess oil.
7: Cook the shrimp.
Let the frying pan cool and wipe out the oil or use a clean pan and heat 3 TBS coconut oil on medium heat. Add the shrimp and mixture to the oil. The trick to cooking shrimp just right is cooking them a shorter time than you think you need to. The second you start seeing pink creep up on the backside, flip them. Cook for another 2 mins and remove from heat. The shrimp continue to cook even after removed from heat.
8: Create your tacos.
One by one, fill each taco shell however you’d like. My favorite combo:
Beans on the bottom, then cheese, shrimp, cabbage, cilantro, and top with guacamole. Garnish with lime wedges.
Don’t forget to reward yourself for slaying these tacos with more tequila! Eat up!
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