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1 1/2 lb Ocean Garden® Mexican Shrimp, shell-on, uncooked 680 g
1/2 cup Tequila 125 mL
1/2 lime juice 125 mL
1 tsp salt 5 mL
1 or 2 garlic clove, minced 1 or 2
2 to 3 tbsp olive oil 30 to 45 mL
2 tbsp cilantro, chopped 30 mL
24 flour tortillas (6 or 7 in/15 or 18 cm) 24
shredded lettuce as needed
Black Bean and Corn Relish* as needed
avocado slices, as needed
salsa fresca, as needed
Black Bean and Corn Relish
1 can black beans (15 oz/450 mL) 1 can
1 can corn kernels (10 oz/295 mL) 1 can
1/2 cup red onion, chopped 125 mL
1/4 cup olive oil 60 mL
2 tbsp lime juice 30 mL
1/4 tsp cumin, ground 1 mL
1/4 tsp oregano 1 mL
Peel and devein shrimp, retaining tails, if desired; set aside.
Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
Sauté minced garlic in 1 tbsp/15 mL oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm.
For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
Black Bean and Corn Relish
Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups/700 mL.
Chef's Note
A unique twist on the taco.
To find more shrimp recipes visit Homepage | Eat Shrimp
1/2 cup Tequila 125 mL
1/2 lime juice 125 mL
1 tsp salt 5 mL
1 or 2 garlic clove, minced 1 or 2
2 to 3 tbsp olive oil 30 to 45 mL
2 tbsp cilantro, chopped 30 mL
24 flour tortillas (6 or 7 in/15 or 18 cm) 24
shredded lettuce as needed
Black Bean and Corn Relish* as needed
avocado slices, as needed
salsa fresca, as needed
Black Bean and Corn Relish
1 can black beans (15 oz/450 mL) 1 can
1 can corn kernels (10 oz/295 mL) 1 can
1/2 cup red onion, chopped 125 mL
1/4 cup olive oil 60 mL
2 tbsp lime juice 30 mL
1/4 tsp cumin, ground 1 mL
1/4 tsp oregano 1 mL
Peel and devein shrimp, retaining tails, if desired; set aside.
Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
Sauté minced garlic in 1 tbsp/15 mL oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm.
For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
Black Bean and Corn Relish
Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups/700 mL.
Chef's Note
A unique twist on the taco.
To find more shrimp recipes visit Homepage | Eat Shrimp
