These simple shrimp tacos are something I came up with a few months ago, and they make a perfect meal for a busy weeknight. Shrimp cook up in a snap, and once you run your knife through a few toppings and heat up your tortillas, dinner is served! This time around, I wasn’t able to find medium shrimp, so I used small, and it wasn’t quite as good as the first time around. I think that the medium shrimp are the perfect size for tacos like this. We also opted to do a single layer of tortillas, and it worked out great.
Tequila-Lime Shrimp Tacos
Makes 6 tacos
1 tablespoon extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons shallot, minced
1/2 teaspoon chili powder
Kosher salt, to taste
1 tablespoon tequila
1 lime, halved (and cut one of the halves into wedges)
12 small corn tortillas
radishes, thinly sliced
Heat oil in a large, non-stick skillet over medium-high heat. Add the shrimp, garlic and shallots. Season with chile powder and salt and stir. Sauté until shrimp are pink and almost cooked through. Squeeze the juice of half of the lime over the shrimp, add tequila and stir. Let the shrimp finish cooking and remove from heat.
To serve, place shrimp on a double layer of warmed tortillas. Top with avocado, cilantro and radishes. Squeeze a lime wedge over each taco before digging in, if desired.
Big Flavors Rating: 5 Stars