Margarita Shrimp Tacos

By Lunds & Byerlys

May 5, 2020

These flavorful shrimp tacos are the perfect dinner pick-me-up! For milder tacos, discard the seeds and ribs from inside the peppers. If you don’t feel like firing up the grill, you can cook the shrimp in a large skillet over medium-high heat instead.


SERVINGS

4

(2 tacos per person)

PREP TIME

75 min,

including marinating time

Ingredients

  • 1
    pound raw shell-on shrimp, rinsed, divided*
  • 1
    lemon, quartered
  • 1
    lime, quartered
  • 2
    serrano peppers, sliced
  • ½
    cup tequila
  • 1
    cup guacamole, divided (see recipe below)
  • ½
    cup Lunds & Byerlys Fire Roasted or Mild Roasted Corn Salsa
  • 2
    cups shredded lettuce, divided
  • 1
    bunch cilantro, washed, dried and chopped
  • 2
    tomatoes, diced and divided
  • 8
    ounces Cotija cheese, crumbled
  • 8
    tortillas

Directions

  1. 1

    In medium bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila. Refrigerate for at least 30 minutes, stirring occasionally.

  2. 2

    Heat grill to medium-high. Meanwhile, prepare remaining ingredients and set aside.

  3. 3

    Drain shrimp and discard marinade.

  4. 4

    Using a grill basket or skewers, grill shrimp for about 2 minutes per side, until opaque. Remove and let cool. Peel shrimp once it is cool enough to handle.

  5. 5

    Heat tortillas on grill for about 2 minutes per side. Remove to a plate and cover with a towel to keep warm.

  6. 6

    When ready to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish with remaining ingredients as desired.

Lunds & Byerlys Fresh Guacamole


Ingredients

  • 4
    ripe Hass avocados
  • 1-2
    Bushel Boy Vine-Ripened Tomatoes, diced
  • 2
    tablespoons Italia Lime Juice
  • 2
    tablespoons fresh chopped cilantro
  • 1
    jalapeño pepper, finely chopped, with seeds
  • 1
    teaspoon fine- or medium-grind sea salt

Directions

  1. 1

    Wash and air dry cilantro,** jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.

  2. 2

    Cut avocado in half, remove pit and scoop avocado into a medium-sized bowl. Toss and coat with lime juice. Add salt and, using a fork or potato masher, mash until about half chunky and half smooth.

  3. 3

    Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.

*If using cooked shrimp, modify Step 4 to heat shrimp until warm.
**Washed cilantro can be placed in a lettuce spinner to remove excess water. If you really want a punch of cilantro flavor, include about half of the stems when trimming and chopping the cilantro, as they contain more flavor than the leaves.

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