Margarita Shrimp Tacos
Spicy and tangy shrimp margarita tacos with lots of lime, chiles, mint, and cucumber, topped with a simple cabbage slaw
Servings: 5 tacos
Ingredients
- 25 shrimp peeled and deveined
- 1 cup prepared margarita
- 2 tablespoons chopped mint
- 1 thai red chili chopped
- 1 half large english cucumber diced
- 1 Thai red chili minced
- 2 tablespoons chopped mint
- 1 teaspoon honey
- 1 tablespoon lime juice
- 1 cup shredded purple cabbage
- 1 tablespoon mayo
- 1 teaspoon hot sauce
- 1 tablespoon lime juice
- 5 soft corn tortillas
- limes
Instructions
- Put the shrimp in a bowl with half of the margarita, the mint, and diced chili. Season with salt and pepper. Allow to sit for 20 minutes max
- Mix the cucumber, mint, chili, lime, and honey in a bowl and set aside.
- Mix the cabbage with the mayo, hot sauce, and lime juice.
- Strain the shrimp and pat dry on a paper towel. Add a tablespoon of oil to a frying pan on high heat. When the pan is nice and hot add the shrimp. Cook about 1 - 2 minutes until slightly browning, then flip and cook another minute or two. Add the remaining margarita to the pan and cook 2 more minutes, tossing in the pan.
- Heat the tortillas on a hot dry frying pan for about 2 minutes per side.
- Build the tacos with a tortilla first, then 5 shrimp, some of the salsa, and a little slaw.
- Serve with more limes.