Tequila Lime Shrimp Tacos

I am totally all for efficiency and cheap meals. Let’s get real. I like fancy, delicious food but I also like shiny things. A whole heck of a lot. Keep that in mind for my birthday, which is November 7. But every once in a while, you need to splurge on an above average meal. I’m pretty sure I read that in a Dave Ramsey book. Financial Planning 101. I think like the third chapter is all about food porn and wine. If it’s not, I don’t want to read it.

Depending on grocery store sales, you can do this pretty cheap. But if you go when it’s not a sale….well, it might not be a $10 meal. So, there’s that. Or if you live by the coast: 1.) Everyone hates you for that and 2.) You can probably get shrimp for real cheap (reference bullet point number 1).

However, this is my take on Tequila Lime Shrimp Tacos. I hope you try it and enjoy the heck out of it!

Tequila Lime Shrimp

Tequila Lime Shrimp Tacos

Shrimp Marinade:

1 Pound Fresh Shrimp, peeled & deveined

¼ Cup Reposado Tequila

2 Limes, juiced

Fresh Cilantro

¼ Cup Olive Oil

3-4 Cloves Fresh Garlic

TexMex Slaw:

1 Bag Coleslaw Mix

3 Tablespoons Olive Oil, approximately

2 Limes, juiced

Freshly Chopped Cilantro

Salt & Pepper, to taste

This recipe really is just so easy but looks so fancy and tastes oh so sexy. Combine all of your marinade items into a blender or magic bullet (no comment) and blend for 30 seconds. If you’re grilling, it is easiest to grill them in kabobs so, get as many shrimp as possible on a your skewers, making sure they are flat and lay evenly. If they overlap, they will have a hard time cooking.

Lay your shrimp flat on a cookie sheet or Tupperware and pour the marinade over them, getting them nice and coated. Let them Tequila Lime Shrimp Tacoschill in the fridge for about 10-20 minutes and flip them over.

While you’re doing this, mix up your TexMex Slaw so it can soak up all dem juices. I usually don’t like coleslaw, I won’t lie. But this is so fresh and tangy and it compliments a taco like you wouldn’t believe! Also, there is no mayo because mayo is gross and that's probably why I like it.

When you’re ready to grill, warm it up to about medium heat. Or, if you’re cooking with charcoal, I got it up to about 200 degrees. Grill the shrimp for about 5-6 minutes on each side, depending on heat. If you have some marinade leftover, drizzle a little on top to save that flavor.

Watch them closely; you don’t want to over cook them. You’ll know they’re done with they are firm and pink.

Serve with warm, corn tortillas and my Mexican Grilled Corn on the Cob for a bad mamma jamma of a meal. So good and summery!

And, if you haven’t had enough cilantro, try my Cilantro Lemon Sauce. In a blender, combine:

1 Heaping Spoon of Low Fat Mayo

Small Handful of Cilantro

1 Lemon, Juiced

Blend until smooth and it is tangy and delicious!