1/4 tsp chipotle chili powder or crushed red pepper
2 tablespoons lime juice
2 tablespoons tequila
1/4 cup chopped cilantro
12 corn tortillas
avocado, pineapple, cilantro, fresh jalapeno,and red onions
Instructions
Chop shrimp into halves or thirds. Heat the oil in a saute pan and add the garlic. Cook for 1 minute then add the shrimp and chipotle powder. Cook for 2 minutes and add the tequila, cilantro and lime juice, saute for 2 or 3 more minutes until shrimp are pink. Set aside.
Slice or chop an avocado. Chop up 1 cup fresh pineapple. Chop 1/2 cup cilantro. Chop 1/2 cup red onion. Finely chop one or two jalapeno peppers. Put into condiment bowls.
To serve- heat corn tortillas directly on stovetop (element or flame on medium), 15-20 seconds on each side. Handle with tongs. Stack on a plate.
Put 2 tablespoon of the cooked shrimp on a heated tortilla. Garnish as you wish with avocado, pineapple, onion, jalapeno and cilantro.
Serving
Suggestions
Good as appetizer or main dish with rice and black beans on the side.
Originally Submitted
12/19/2010
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