Great tacos for a quick dinner. Especially good for Cinco de mayo! The shrimp are quickly marinated in margarita ingredients! For this recipe, we definitely would not recommend the cheap small shrimp. You want nice big, meaty shrimp.

Shrimp has a fairly neutral flavor so it’s the perfect canvas to highlight different spices from around the world. The tequila and lime in this preparation always makes me feel like I’m chillaxin’ in Baja, enjoying sweet ocean breezes, sipping margaritas and taking in the local color. These babies are super easy to prepare and cook quickly on the grill so you don’t have to bear the heat too long.

How to make Margarita Shrimp Tacos

Ingredients

• 1 pound raw shell-on shrimp, rinsed, divided
• 1 lemon, quartered
• 1 lime, quartered
• 2 serrano peppers, sliced
• ½ cup tequila
• 1 cup guacamole, divided (see recipe below)
• ½ cup 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

Directions

1. In medium bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila. Refrigerate for at least 30 minutes, stirring occasionally.
2. Heat grill to medium-high. Meanwhile, prepare remaining ingredients and set aside.
3. Drain shrimp and discard marinade.
4. 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.
5. Heat tortillas on grill for about 2 minutes per side. Remove to a plate and cover with a towel to keep warm.
6. When ready to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish with remaining ingredients as desired.

Simple Fresh Guacamole

Ingredients

• 4 ripe Hass avocados
• 1-2 Bushel Boy Vine-Ripened Tomatoes, diced
• 2 tablespoons Italia Lime Juice
• 2 tablespoons fresh chopped cilantro
• 1jalapeño pepper, finely chopped, with seeds
• 1teaspoon fine- or medium-grind sea salt

Directions

1. Wash and air dry cilantro, jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
2. 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.
3. Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.