Southwest Shrimp Tacos
Prep Time: 15 minutes | Cook Time: 7 minutes | Total Time: 22 minutes | Servings: 6
Ingredients:
- 1 orange, zested and juiced
- ¼ cup Burman's Mayonnaise
- ¼ teaspoon Stonemill Ground Black Pepper
- ½ cup plus ¼ teaspoon silver tequila, divided
- 1 cup shredded broccoli stems
- ¼ cup shredded carrots
- ¼ cup shredded purple cabbage
- 2 limes, zested and juiced
- ¼ teaspoon Stonemill Ground Cumin
- ¼ teaspoon Stonemill Chili Powder
- 18 Sea Queen Jumbo Easy Peel Raw Shrimp, defrosted and peeled
- 12 Pueblo Lindo White Corn Tortillas
- Stonemill Sea Salt Grinder, to taste
- Pineapple chunks for garnish, if desired
Directions:
- Heat grill to medium-high heat.
- Soak 3 skewers in water.
- In a small bowl, combine orange zest, orange juice, mayonnaise, pepper, and ¼ teaspoon tequila. Add shredded broccoli, carrots and cabbage. Stir until combined; refrigerate.
- In a small bowl, combine remaining ½ cup tequila, lime juice, cumin and chili powder. Toss in shrimp and marinate for 3-4 minutes only. Place 6 shrimp on each skewer and grill for 5 minutes turning halfway through. Remove and set aside. Working in stacks of two, place tortillas on grill. Once first side is warmed, flip and warm opposite side.
- Place doubled tortillas on a plate. Insert 3 shrimp per taco. Top with slaw and lime zest. Season to taste with salt and garnish with pineapple.
Recipe Courtesy of Chef Megan, ALDI Test Kitchen
