Tequila Lime Shrimp Tacos with Cilantro-Lime Sauce (Imaginative, I know.)
Serves 2-4 depending on how much shrimp you put in each taco)
18 medium shrimp, raw
2 Tbsp. tequila
1 lime, zested. (Save the lime. Cut in half.)
2 garlic cloves
1/4 c. onion
3 Tbsp. minced cilantro, divided
1/4 chopped tomato, seeded
1 tsp. lemon juice (or lime if you have extra)
shredded cabbage (about 1/2 cup)
1/3 cup light sour cream
1/4 tsp. cumin
1) Shell and de-vein shrimp if necessary. Cut off tails. Place prepared shrimp in a small glass bowl. Sprinkle half the lime zest on shrimp. Add a few sprinkles salt. Cut lime in half and squeeze juice over shrimp. Add tequila and stir. Place in fridge to marinate. (note: don't do this too long or the shrimp will start to cook itself in the juice).
2) Slice avocado in half, remove flesh from the halves with a spoon and place in a small bowl. Add onion, 1 tablespoon cilantro, other half of lime juice, tomatoes, 1 minced garlic clove, salt, and pepper. Stir. Place in fridge.
3) In a third bowl, mix sour cream, lime zest, lemon juice, 2 tablespoons cilantro, and cumin. Salt and pepper to taste. Set aside.
4) Over medium heat, warm a small amount of olive oil. Add one minced garlic clove. Let cook a minute or two and then add shrimp, tequila and all. Turn dial to medium-high heat and cook shrimp. About 2 minutes per side. Most of liquid should evaporate.
5) Warm tortillas in the microwave. Spoon guacamole onto them and spread all around.
6) Sprinkle with cabbage. Layer shrimp. Drizzle sour cream mixture over the top and then fold in half.
(Note: I ran out of shrimp for my last two tacos so I sliced up some cucumber and used it in place of the shrimp. It was really tasty and I liked the crunch of the cucumber. I even added some thin slices to the shrimp tacos as an afterthought and they were really good.)