Tequila Lime Shrimp Tacos With Orange Jicama Salsa |
|
 |
Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 8 |
|
These shrimp tacos are light and healthy, delicious, and so easy to make! Ingredients:
24 large shrimp, peeled and deveined |
8 corn tortillas, taco sized |
1/2 large jicama, peeled and diced |
1 orange, peeled and diced |
1/2 medium red onion, diced |
2 tablespoons cilantro, finely chopped |
1/4 garlic clove, grated |
1/2 tablespoon extra virgin olive oil |
1 tablespoon lime juice |
1 lime, juiced |
2 tablespoons tequila |
1/2 tablespoon honey |
1/4 teaspoon cumin |
1/4 cup extra virgin olive oil |
1/2 garlic clove, grated |
1/4 teaspoon salt |
1/8 teaspoon freshly cracked black pepper |
1/4 teaspoon cayenne pepper (optional) |
Directions:
1. In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
2. Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
3. Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won’t continue to cook. Set aside.
4. Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.
|
|