Sara's Grilled Shrimp Tacos with Margarita Slaw
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INGREDIENTS
1 Clove garlic
2-3 Jalapenos, depending on
size and heat
1/4 Cup lime juice + 1 tbsp
3 Tbsp orange juice, fresh squeezed
Zest of 1 orange and 1 lime
1/2 Cup olive oil
1 Tbsp tequila (optional)
1 Tsp cumin
Salt
Pinch of sugar
1 Cup loosely packed cilantro, chopped
2 Avocados
2 1/2 Cup shredded red cabbage
or cole slaw mix
1 Head butter lettuce (red if possible)
4 Scallions, green parts sliced on the diagonal
1 Tomato, diced
Soft taco shells (or hard if you prefer)
1 Cup greek yogurt, put into squeeze bottle
Sriracha, optional
1 Lb shrimp, 26-31 count, cleaned, deveined,
tail removed
INSTRUCTIONS
In a food processor, pulse together garlic and jalapenos. Add cup of lime juice, orange juice, zests,
olive oil, tequila (if you want it), cumin, salt to taste (should be about 1 tsp) and pinch of sugar. Will
make 1 cup marinade. Pour about 2/3 cup over the shrimp to cover. Toss remaining 1/3 cup marinade
with the cabbage. If necessary, add salt and sugar to taste in slaw. Marinate both shrimp and cabbage
30 minutes in fridge.
In the same food processor (no need to wash since flavors are similar) mix together avocado,
remaining 1 tsp lime juice, salt to taste, and 1 tbsp cilantro. Pulse until blended, but still chunky.
Grill shrimp or cook in a sauté pan over medium high for about 2 minutes per side. They will be pink
and opaque.
Serve in a warm tortilla topped with avocado mash, butter lettuce, slaw, shrimp, tomato, scallion,
cilantro, drizzle of greek yogurt, and Sriracha if you like it spicier! Roll up and enjoy!
