Margarita Shrimp Tacos
These flavorful shrimp tacos are the perfect dinner pick-me-up! For milder tacos, discard the seeds and ribs from inside the peppers. If you don’t feel like firing up the grill, you can cook the shrimp in a large skillet over medium-high heat instead.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Margarita Shrimp Tacos
Prep Time75 Minutes
Servings4
0Ingredients
FOR THE MARGARITA SHRIMP TACOS: 1 pound raw shell-on shrimp, rinsed, divided*
1 lemon, quartered
1 lime, quartered
2 serrano peppers, sliced
1/2 cup tequila
1 cup L&B Fresh Guacamole (recipe below or store-bought), divided
1/2 cup L&B Fire Roasted or Mild Roasted Corn Salsa
2 cups shredded lettuce, divided
1 bunch cilantro, washed, dried and chopped
2 tomatoes, diced and divided
8 ounces Cotija cheese, crumbled
8 tortillas
FOR THE L&B FRESH GUACAMOLE: 4 ripe Hass avocados
1-2 Bushel Boy Vine-Ripened Tomatoes, diced
2 tablespoons fresh lime juice
2 tablespoons fresh chopped cilantro
1 jalapeño pepper, finely chopped, with seeds
1 teaspoon fine- or medium-grind sea salt
Directions
- FOR THE MARGARITA SHRIMP TACOS: In medium bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila. Refrigerate for at least 30 minutes, stirring occasionally.
- Heat grill to medium-high. Meanwhile, prepare remaining ingredients and set aside.
- Drain shrimp and discard marinade.
- Using a grill basket or skewers, grill shrimp for about 2 minutes per side, until opaque. Remove and let cool. Peel shrimp once it is cool enough to handle.
- Heat tortillas on grill for about 2 minutes per side. Remove to a plate and cover with a towel to keep warm.
- When ready to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish with remaining ingredients as desired.
- FOR THE LUNDS & BYERLYS FRESH GUACAMOLE: Wash and air dry cilantro, jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
- Cut avocado in half, remove pit and scoop avocado into a medium-sized bowl. Toss and coat with lime juice. Add salt and, using a fork or potato masher, mash until about half chunky and half smooth.
- Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.
- **Washed cilantro can be placed in a lettuce spinner to remove excess water. If you really want a punch of cilantro flavor, include about half of the stems when trimming and chopping the cilantro, as they contain more flavor than the leaves.
TIME-SAVING TIP: Use our Produce Department's L&B Fresh Guacamole as a substitute for the homemade version.
75 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- FOR THE MARGARITA SHRIMP TACOS: In medium bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila. Refrigerate for at least 30 minutes, stirring occasionally.
- Heat grill to medium-high. Meanwhile, prepare remaining ingredients and set aside.
- Drain shrimp and discard marinade.
- Using a grill basket or skewers, grill shrimp for about 2 minutes per side, until opaque. Remove and let cool. Peel shrimp once it is cool enough to handle.
- Heat tortillas on grill for about 2 minutes per side. Remove to a plate and cover with a towel to keep warm.
- When ready to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish with remaining ingredients as desired.
- FOR THE LUNDS & BYERLYS FRESH GUACAMOLE: Wash and air dry cilantro, jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
- Cut avocado in half, remove pit and scoop avocado into a medium-sized bowl. Toss and coat with lime juice. Add salt and, using a fork or potato masher, mash until about half chunky and half smooth.
- Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.
- **Washed cilantro can be placed in a lettuce spinner to remove excess water. If you really want a punch of cilantro flavor, include about half of the stems when trimming and chopping the cilantro, as they contain more flavor than the leaves.
TIME-SAVING TIP: Use our Produce Department's L&B Fresh Guacamole as a substitute for the homemade version.