Tequila Lime Shrimp Tacos |
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Prep Time: 150 Minutes Cook Time: 0 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Great twist to your usual tacos! Ingredients:
1 lb medium shrimp, in shells (fresh or frozen) |
8 ounces sea scallops (fresh or frozen) |
1/4 cup lime juice |
1/4 cup snipped fresh cilantro |
2 tablespoons cooking oil |
2 tablespoons tequila |
2 garlic cloves, minced |
1 -2 teaspoon bottled hot pepper sauce |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
1 large onion, cut into thin wedges |
1 large green sweet pepper, cut into bite-size strips |
1 large sweet red pepper, cut into bite-size strips |
1 1/2 cups sliced fresh mushrooms |
6 warmed flour tortillas (9- to 10-inch) |
6 ounces shredded monterey jack cheese (1-1/2 cups) or 6 ounces chihuahua cheese (1-1/2 cups) |
6 lime wedges |
Directions:
1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp.
2. Rinse shrimp and scallops. Cut scallops in half; set aside.
3. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper.
4. Add shrimp and scallops.
5. Cover; chill 2 hours, stirring occasionally.
6. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes.
7. Add mushrooms. Cook and stir 2 minutes more.
8. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque.
9. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture.
10. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.
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