Grilled Tequila-Lime Shrimp Tacos with Pineapple Salsa
Grilled Tequila-Lime Shrimp Tacos with Pineapple Salsa
Add some excitement to your dinner routine with grilled shrimp tacos. Marinate the shrimp in a lively mix of lime, tequila, and chili powder for a burst of flavor, then thread them onto skewers for effortless grilling. Complete your tacos with a topping of fresh pineapple salsa, creating a meal that's both vibrant and deliciously satisfying.
Ingredients
FOR THE SHIRIMP
- 1 pound shrimp, fully peeled and deveined
- 2 limes, juice from both, zest from 1
- 1/4 cup tequila
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
FOR THE PINEAPPLE SALSA
- 1 1/2 cups pineapple, finely and diced fresh
- 1 small avocado, finely diced
- 1 plum tomato, seeded and finely diced
- 1 tablespoon cilantro, minced
- 1 jalapeno, seeds and ribs removed, finely diced
- 1 lime, juiced
- Salt and pepper, to taste
FOR THE TACOS
- 16-20 small soft flour tortillas
- 1 cup finely shredded green cabbage
- 1 cup finely shredded purple cabbage
- 1/2 cup sour cream
- 1 teaspoon chili powder
Directions
1
In a bowl, mix lime juice, lime zest, tequila, chili powder, salt, and black pepper. Add shrimp, cover, and marinate for 30 minutes. Remember not to exceed 30 minutes, as the acid in the marinade can start breaking down the shrimp.
Hot Tip
Do not marinate longer than 30 minutes. The acid will begin to break down the shrimp.
2
Prepare the salsa by combining pineapple, avocado, tomato, cilantro, jalapeno, juice of one lime, and salt and pepper. Set this aside.
3
Mix sour cream with chili powder in a separate bowl and keep it ready.
4
Heat your grill to 495F. While it's heating, thread the marinated shrimp onto skewers.
5
Grill the shrimp skewers for 3 minutes on each side, then remove them from the grill. Shrimp should be pink on the outside with white opaque interior.
6
Briefly grill the tortillas for about 1 minute on each side, just enough to warm them up.
7
Assemble the tacos: Start with a teaspoon of the sour cream mixture spread in the center of each tortilla. Add red and green cabbage, then place two shrimp on top, and finish with a generous spoonful of pineapple salsa.
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