TODAY IS NATIONAL TACO DAY and also National Vodka Day, whatever that’s worth. Tacos are only second to pizza in my book. Around my house we get down on some homemade tacos at least once a week. A lot of local taco joints and chains are offering great taco discounts. Tijuana Flats is offering $2 tacos all day long and the Pollo Campero in Downtown Disney is giving a free taco with every purchase.
Here’s an incredible recipe for Tequila Shrimp Tacos that was posted today by celebrity chef Emily Ellyn. Dig on this flavor explosion:
Ingredients
2 tablespoons lime juice
3 tablespoons tequila
1/4 cup olive oil
1 pinch kosher salt
1 pinch ground chili pepper
2 cloves smashed garlic
Ground bla
ck pepper to taste
1 pound large shrimp, peeled and deveined
6; 10 inch wooden skewers
Cilantro Sauce:
5 oz fat free Greek yogurt
¼ cup chopped cilantro
2 tablespoon fresh lime juice
½ teaspoon cumin
½ teaspoon chili powder
Kosher salt and fresh ground black pepper to taste
Garnish:
½ head of cabbage, thinly sliced
1 large lime, quartered
8 corn tortillas
1. Whisk together the lime juice, tequila, olive oil, kosher salt, chili, garlic, and black pepper in a bowl until well blended. Pour into a large re-sealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
2. Soak skewers at least 30 minutes in water to prevent burning.
3. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source
4. While grill is heating mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
5. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
6. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes.
7. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
8. Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, cilantro sauce, and wedges of limes… enjoy!
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