Guy Fieri's Grilled Shrimp Tacos |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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from Regis & Kelly's Healthy Hearty Super Bowl recipes 2008 Ingredients:
1 lime, juice of |
1 tablespoon tequila |
1 teaspoon ground cumin |
1 teaspoon salt |
1 teaspoon black pepper |
1 lb shrimp |
16 (8 inch) corn tortillas (or flour if preferred) |
canola oil |
1 cup white cabbage, shredded |
1/2 cup red cabbage, shredded |
3 tablespoons cilantro leaves, chopped |
1/4 cup red onion, thinly sliced |
4 roma tomatoes, diced |
2 tablespoons cilantro leaves, chopped |
1/2 red onion, minced |
1 teaspoon garlic, minced |
1 jalapeno, seeded and minced |
1 lime, juice of |
salt and pepper |
Directions:
1. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
2. Warm tortillas on grill or pan. Cover with a towel to keep warm.
3. In a medium Dutch oven, heat the canola oil to 350 degrees F.
4. Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
5. Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
6. Directions for Pico de Gallo:.
7. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
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