(Serves 4)
Ingredients
Tequila Shrimp:
- 1 pound medium or large shrimp, shelled, deveined and rinsed
- 3 tablespoons tequila
- 1/4 cup freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/4 – 1/2 teaspoon ground cayenne pepper (depending on your pain threshold)
Avocado Salsa:
- 2 ripe Haas avocados, pits and skins discarded, diced into 1/4-inch cubes
- 2 medium tomatoes, diced into 1/4 inch cubes
- 1 cup lightly packed fresh cilantro leaves (remove stems before measuring), coarsely chopped
- 1/4 cup red onion, diced
- 1/4 cup freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 taco shells
Directions
- In a bowl, add shrimp, tequila, lime juice, salt and cayenne pepper. Toss, cover and allow to sit at room temperature for 1/2 hour.
- In a second bowl, add avocados, tomatoes, cilantro, onion, lime juice, salt and pepper. Toss gently. DO NOT MASH AVOCADO.
- Preheat oven to 350°F and warm taco shells for 4 minutes.
- Drain off shrimp marinade. Discard. On a grill, or in a skillet over medium-high heat, cook shrimp for approximately 1 minute per side, or until all pink disappears.
- To serve, spoon avocado salsa into taco shells. Top with shrimp.
