Tequila shrimp taco with avocado salsa recipe

Published June 28, 2010 2:28AM (EDT)

(Serves 4)


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


  1. 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.
  2. In a second bowl, add avocados, tomatoes, cilantro, onion, lime juice, salt and pepper. Toss gently. DO NOT MASH AVOCADO.
  3. Preheat oven to 350°F and warm taco shells for 4 minutes.
  4. 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.
  5. To serve, spoon avocado salsa into taco shells. Top with shrimp.

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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