Ingredients
- MARINADE
- 1/2 cup tequila
- 1/4 cup lime juice
- 3 garlic cloves, minced
- 1 teaspoon dried crushed red pepper
- 1/2 ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound peeled and deveined shrimp SAUCE
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- TACOS
- 1 green pepper, seeded and cut in half
- 1 red pepper, seeded and cut in half
- 1 yellow pepper, seeded and cut in half
- 1 medium sweet onion, quartered
- 6 to 8 small corn tortillas
- 1 tablespoon oil
- 1 avocado, cut into strips
- 1/4 cup chopped cilantro
- 8 wooden skewers
Directions
- In a 1 gallon resealable plastic bag, add tequila, lime juice, garlic, crushed red pepper, cumin, salt, pepper and shrimp. Shake bag and refrigerate for 1 hour.
- Heat grill on SEARING. Soak skewers in water for 30 minutes.
- Meanwhile, in a small bowl, stir mayonnaise, lime juice, chili powder, cumin and salt until well blended. Cover and refrigerate until ready to assemble.
- Grill peppers and onions for 15 minutes, turning once until tender. Remove from grill and place onion on a platter. Slice peppers; add to onions and cover until ready to serve.
- Drain shrimp and discard marinade. Thread 6 shrimp onto each skewer.
- Place 4 skewers on grill and cook for 3 minutes, turning once. Remove from grill to a platter and cover. Repeat grilling with remaining skewers.
- Lightly brush oil on one side of each tortilla. Grill 30 seconds to 1 minute to get grill marks and tortilla is warmed. Repeat with remaining tortillas.
- Top each tortilla with peppers, onions, avocado, shrimp and cilantro. Drizzle with Sauce. Fold in half to serve.
Serves: 6-8
