Wednesday, March 27, 2013

Spicy Tequila-Lime Shrimp Tacos {She Made/Ella Hace}

Spicy Tequila-Lime Shrimp Tacos - lacocinadeleslie.com

My husband isn't a big seafood eater.  He'll eat tilapia, if I make it.  Oddly enough, he really likes octopus.  But the seafood he loves most of all is shrimp.  So he was super excited when I told him that Girlichef and I were going to be talking shrimp for this month's installment of She Made/Ella Hace.  Hubby would be a very happy man if I made him Coctel de Camaron (Mexican Shrimp Cocktail) at least once a week.  But I get bored eating the same thing week after week, so I try to mix things up.  These Spicy Tequila-Lime Shrimp Tacos are Hubby's second favorite shrimp dish.  They're full of spice from the ground arbol chilies, but they also have tasty undertones from the tequila and lime that linger on your tongue and the back of your throat.

When reading through the ingredients list, do not be alarmed by the 12 dried arbol chilies.  They're not all going into this dish!  I promise. That would be just way too much spice.  Before I get to the super easy Spicy  Tequila-Lime Shrimp recipe, I'm going to teach you how to make your own Homemade Red Pepper Flakes.  You can use the Homemade Red Pepper Flakes to season everything from fish to pizza to pasta.   When I get back from our annual Semana Santa (Holy Week) camping trip, I'm going to share one of my favorite guacamole recipes with you.  

Spicy Shrimp Tacos w/ Tequila, Lime & Chile de Arbol - lacocinadeleslie.com

Spicy Tequila-Lime Shrimp Tacos
lacocinadeleslie.com


Ingredients:
  • 12 dried chilies de arbol, stems removed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 pound medium shrimp, peeled & deveined
  • 1/4 cup tequila
  • 2 tablespoons fresh lime juice
  • 1/2 to 1 teaspoon Homemade Red Pepper Flakes
  • Corn tortillas
Garnish:
  • Shredded cabbage
  • Pico de Gallo
  • Lime wedges
  • Homemade red pepper flakes (optional) 

How to make Homemade Red Pepper Flakes:
In a small skillet over low heat, toast the dried chiles de arbol, tossing constantly, just until they start to brown.  Remove from heat.


Puree the toasted chilies in a blender cup until you have tiny little flakes.  Pour the red pepper flakes into a cute little shaker or an airtight container.  Enjoy!!!  


Homemade Chile de Arbol Flakes - lacocinadeleslie.com


And now onto the shrimp... 
Heat the olive oil and butter in a medium skillet over medium-high heat, just until the butter has melted.  Add the shrimp and saute until they've all turned a bright orange color.


Add the tequila, lime juice, and the red pepper flakes to the shrimp.  Cover and let simmer until all of the liquid has been absorbed.


For each taco, spoon a couple of tablespoons of the Spicy Tequila-Lime Shrimp onto two warm corn tortillas stacked on top of each other.  Garnish with shredded cabbage, Pico de Gallo, and a squeeze of fresh lime juice.  Enjoy!!!  




Now head on over to Girlichef's blog to check out her amazing Queso Flameado w/ Shrimp & Salsa Ranchera!
 

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8 comments:

  1. I need to make my own red pepper flakes! Mmmm lime, shrimp and tequila...so simple and flavorful.

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  2. Oh my gosh, I need a mess of these tacos for lunch today - they look amazing, amiga! So happy to head into the kitchen with you every month. I hope you and your family have a wonderful time at the ranch and a happy Easter :)

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  3. Sounds good. Around Melaque, the distinction is between "fish" and "seafood." Like your husband, I do not care for fish. But I love almost all seafood.

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  4. I've made Margarita Shrimp, but never Tequila Shrimp Tacos. This looks just great. Love the photos of the chiles as well.

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  5. I love that you made a batch of toasted chile de arbol flakes. This would have been handy for my recent post. I'll be linking to this recipe to reference the chiles if that's ok.

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  6. I submitted a comment but something went wrong. I wanted to say I love that you made a batch of toasted chiles de arbol to have on hand. That would have been handy to have for my recent recipe post. I'll be linking to this post to refer my readers to this idea if that's ok. Let me know if not. Stephanie, www.spanglishspoon.com

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  7. These look delish! Think they would beok as tostadas? We have leftover beef tinga but not enough to go around for 9 and I wanted to serve another type of tostada to mix it up a little....

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