Recipe: Tequila-soaked grilled shrimp tacos with cilantro-mango salsa
Who doesn't need a little more fish in their diet?
Who doesn't love fajitas?
Weber's iPhone application's Art of the Grill recipes for Tequila Shrimp with lime & salt and their Mango Salsa were the inspiration for this dish that my husband and I have made three times now. Had to test it to be sure it was perfect for y'all! ;) The shrimp are spicey so I cut the crushed red pepper flake back to only 1/4 teaspoon and instead of making a basil, green onion, and jalapeno mango salsa, I simplified the recipe to only include repeating flavors from the shrimp marinade.
We grilled our shrimp on our charcoal pit; direct heat around 450 degrees; however, you could grill these on an indoor grill pan and on a gas grill using a high heat setting for the same amount of time. You don't have to serve them inside warmed corn tortillas, you could serve them over rice, over a salad or even left on skewers with your choice of vegetables. It's the marinade and the method that is important.
Note: We used Colossal and Jumbo sized shrimp the first two tests, which take 3-4 minutes per side to cook. If using a large or medium sized shrimp, you would want to grill them only 2 minutes per side and for small sized shrimp, I suggest only a minute per side. I always encourage a "test" piece of anything new you are cooking to perfect your temperature and timing so your entire meal isn't ruined.
Recipe: Tequila-soaked grilled shrimp tacos with cilantro-mango salsa
Ingredients
1lb shrimp, peeled & de-veined, rinsed & pat dry
1/4 cup tequila
1/4 cup extra virgin olive oil
Zest and juice of 1 orange
Zest of 1 lime
Juice of 2 limes, divided (half for marinade, half for salsa)
1/2 tsp crushed red pepper flake
1 tsp Kosher salt
1/4 tsp freshly cracked black pepper
2 large mangos, peeled, pitted, and cut into small dice
2 T cilantro, finely minced
8 corn tortillas
Directions
Wisk to combine tequila, EVOO, zest & juice of orange, zest & juice of one lime, red pepper flake, salt, and pepper. Add in shrimp and marinate for 1 hour.
Combine mango, cilantro, and remaining juice from one lime in small bowl. Cover and refrigerate until ready to serve.
Drain marinade from shrimp and skewer. Grill over direct high heat 1-4 minutes per side, depending on the size of your shrimp. See Note: above.
Warm up tortillas on grill (30-45 seconds per side). Layer in shrimp, salsa, and any other toppings you like such as shredded lettuce, tomatoes, onion, and guacamole.
Serves 4.
Who doesn't love fajitas?
Weber's iPhone application's Art of the Grill recipes for Tequila Shrimp with lime & salt and their Mango Salsa were the inspiration for this dish that my husband and I have made three times now. Had to test it to be sure it was perfect for y'all! ;) The shrimp are spicey so I cut the crushed red pepper flake back to only 1/4 teaspoon and instead of making a basil, green onion, and jalapeno mango salsa, I simplified the recipe to only include repeating flavors from the shrimp marinade.
We grilled our shrimp on our charcoal pit; direct heat around 450 degrees; however, you could grill these on an indoor grill pan and on a gas grill using a high heat setting for the same amount of time. You don't have to serve them inside warmed corn tortillas, you could serve them over rice, over a salad or even left on skewers with your choice of vegetables. It's the marinade and the method that is important.
Note: We used Colossal and Jumbo sized shrimp the first two tests, which take 3-4 minutes per side to cook. If using a large or medium sized shrimp, you would want to grill them only 2 minutes per side and for small sized shrimp, I suggest only a minute per side. I always encourage a "test" piece of anything new you are cooking to perfect your temperature and timing so your entire meal isn't ruined.
Recipe: Tequila-soaked grilled shrimp tacos with cilantro-mango salsa
Ingredients
1lb shrimp, peeled & de-veined, rinsed & pat dry
1/4 cup tequila
1/4 cup extra virgin olive oil
Zest and juice of 1 orange
Zest of 1 lime
Juice of 2 limes, divided (half for marinade, half for salsa)
1/2 tsp crushed red pepper flake
1 tsp Kosher salt
1/4 tsp freshly cracked black pepper
2 large mangos, peeled, pitted, and cut into small dice
2 T cilantro, finely minced
8 corn tortillas
Directions
Wisk to combine tequila, EVOO, zest & juice of orange, zest & juice of one lime, red pepper flake, salt, and pepper. Add in shrimp and marinate for 1 hour.
Combine mango, cilantro, and remaining juice from one lime in small bowl. Cover and refrigerate until ready to serve.
Drain marinade from shrimp and skewer. Grill over direct high heat 1-4 minutes per side, depending on the size of your shrimp. See Note: above.
Warm up tortillas on grill (30-45 seconds per side). Layer in shrimp, salsa, and any other toppings you like such as shredded lettuce, tomatoes, onion, and guacamole.
Serves 4.
This looks absolutely fabulous, love tropical recipes...my favourite! Thank you so much, have a lovely weekend :D
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