Grilled Tequila Lime Shrimp Tacos w/Chipotle Lime Mayo

By Erika on October 16th, 2012 / / 1 Comment

Makes 4 tacos

For the shrimp:

16 large shrimp

1/4 cup tequila

juice from two limes

1 clove garlic, smashed then minced

3 tablespoons cilantro, chopped finely

dash cayenne pepper

dash kosher salt

For the pico de gallo:

2 vine-ripened tomatoes, seeded and chopped finely

1/4 white onion, chopped finely

1 teaspoon chopped jalapeno

2 tablespoons chopped cilantro

squeeze of fresh lime

salt to taste

For chipotle lime mayo:

1/2 cup mayonaise

2 teaspoons chipotle peppers (canned in adobo sauce), chopped finely

1 teaspoon lime zest

1 teaspoon fresh lime juice

salt and pepper to taste

For the tacos assembly:

1 cup shredded red cabbage

4 corn tortillas

oil for frying

lime for garnish

chopped cilantro

Devein shrimp. In a small bowl, combine tequila, lime juice, garlic, cilantro, cayenne and salt. Add shrimp and cover. Put in the refrigerator for at least 30 minutes to marinade.

In a small bowl, mix all the ingredients for the pico de gallo. set aside. Mix all the ingredients for the chipotle mayo and set aside.

Heat grill to medium high and skewer shrimp. Grill until opaque, about 2 minutes per side. Heat oil in skillet over medium high heat. Fry tortillas until golden brown and drain on paper towel.

Assemble tacos. Divide cabbage between tortillas, then top with 4 shrimp per taco. Sprinle with pico de gallo and drizzle chipotle mayo over tacos. Finish off with chopped cilantro and garnish with limes. Serve immediately.