- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 1 /2 serrano chile, chopped, seeded
- 3 tablespoons fresh lime juice
- 1 tablespoon tequila
- 3 tablespoons canola oil
- 1 garlic clove, chopped
- 2 teaspoons olive oil
- 1/2 lb. shrimp, any size
- 8-10 corn or flour tortillas
- 1 cup cheddar cheese, shredded
- 1 tomato, diced
- 1 lime, cut into wedges
Preheat oven to 400 degrees.
Place cilantro and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor with salt and pepper, and process until smooth. In a sealable bag, add the shrimp and the cilantro mixture. Shake bag to coat shrimp well. Marinate in the refrigerator for 20-30 minutes.
Place tortillas on 2 large baking sheets. Divide cheese amongst each. Bake for 2-3 minutes until cheese melts.
In a large skillet up to medium-high heat, add olive oil. Add shrimp mixture to pan. Cook for 2-3 minutes for cooked shrimp. Add additional 2 minutes for raw shrimp. To serve, divide shrimp amongst the tortillas. Serve tacos with tomatoes and lime wedges.
Sponsor: Dan’s Market