Margarita-Lime Blackened Shrimp Tacos
Servings: 6 tacos
Ingredients
- 25-30 shrimp peeled and deveined
- 6 flour tortillas
- ½ cup orange bell pepper sliced
- ½ cup purple cabbage shredded
- ½ cup white cabbage shredded
- ¼ cup fresh cilantro divided
- 2 tbsp tequila (or any other clear liquor)
- 2 tbsp fajita seasoning
- 2 tbsp light oil
- 2 tsp light brown sugar
- 2 tsp lime zest
- 1 tsp lime juice
- 1 tsp pickled jalapenos minced
- 1 tsp picked jalapeno liquid from jar
Instructions
- (Optional) Soak 6 bamboo skewers in water for at least 30 minutes prior to grilling.*
- In a medium sized mixing bowl, add tequila, fajita seasoning, light oil, brown sugar, lime zest, lime juice, pickled jalapenos, jalapeno juice, and 1-2 tsp of fresh cilantro leaves. Stir to combine.
- Add raw shrimp to the marinade and toss until all are completely coated. Cover with plastic wrap/lid and let sit in the refrigerator for 2-3 hours.
- Slice/shred orange bell pepper, purple cabbage, white cabbage, and the remaining cilantro. Wash and add to a large mixing bowl, tossing to combine. Set aside to serve.
- When shrimp have finished marinating, heat grill to high (if using an indoor electric grill).
- Skewer about 5 shrimp per stick (1 taco per skewer) and set aside until all skewers are filled.**
- Grill shrimp 3-5 minutes on each side, or until blackened grill marks have formed. Baste with remaining marinade or additional lime juice as desired.
- Assemble tacos with slaw, shrimp (about 5 per taco), sliced avocado, chipotle aoili, hot sauce, pepper jack cheese, or your favorite toppings. Enjoy!
Notes
- * You don’t have to use skewers to grill your shrimp, but I’ve found that it makes the whole process much easier.
- ** Adding skewers to the grill as you finish making them will mean that the shrimp will all be done at different times; it’s better to add them all at once to the grill.