Margaritas are one of my favorite drinks. The same ingredients that go into the drink also make a great sauce to cook shrimp or chicken in. For cooking, I prefer aged or gold tequila which gives the tequila a smoother taste. If aged look for Resposado (rested) for cooking. No need to spend the extra dollars on anejo or extra anejo. Whatever you buy, make sure it is 100% agave tequila.
Prep the Veggies:
Clean and chop 1 small green cabbage, 1 small purple cabbage, and 1/2 cup cilantro. Peel and shred 3 carrots. Remove roots, clean, and slice 2 green onions. Rinse and dry all the veggies. Place in a large bowl and toss to mix.
Make the dressing:
In a small bowl whisk together 1/4 cup olive oil, the juice from 1 lime, 1 tablespoon honey, 1 garlic minced clove, and 1/4 tsp red pepper flakes. Season with salt to taste. Gradually pour the dressing over the cabbage, only using as much as needed to coat the mix. Do not soak. Discard any leftover dressing. Set in refrigerator until ready to use.
Sauté the Shrimp:
In a large skillet heat 2 tablespoons of olive oil. When hot add 2 cloves minced garlic, 1 tablespoon chopped fresh parsley, and 24 shelled and deveined large shrimp; sauté for 5 minutes.
Add 1 tablespoon lime juice, 2 tablespoons tequila, and 1 tablespoon orange-flavored liqueur and continue cooking for 3 – 4 minutes stirring occasionally. Stir in 1 tablespoon chili lime seasoning and 2 tablespoons butter and sauté until butter is melted. Remove from heat immediately to avoid overcooking the shrimp.
I prefer to use flour tortilla with these tacos. Corn tortillas can overpower the delicate taste of the shrimp. Spoon some shrimp down the center a flour tortilla, top with some of the cilantro lime coleslaw.
I serve with a grilled tomatillo sauce and guac & chips on the side. Enjoy!– Ella💙
- 1 small green cabbage, chopped
- 1 small purple cabbage, shredded
- 3 carrots, peeled and shredded
- 1/2 bunch fresh cilantro, chopped
- 2 green onions, sliced
- 1/4 cup olive oil
- 1 lime juiced
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
- Salt, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 24 large shrimp, shelled and deveined
- 1 tablespoon lime juice
- 2 tablespoons tequila
- 1 tablespoon orange-flavored liqueur
- 2 tablespoon butter
- 1 tablespoon chili lime seasoning
In a large bowl, combine the coleslaw ingredients. In a separate bowl whisk all the dressing ingredients. Pour dressing over the coleslaw a bit at a time until all the cabbage is coated, but not soaked. Set in refrigerator until ready to use.
Heat the olive oil in a large skillet. When hot add the garlic, parsley, and shrimp. Sauté for 5 minutes. Add the lime juice, tequila, and liqueur; continue cooking for 3 – 4 minutes, or until the shrimp is pink in color. Stir in the butter and stir until melted. Remove from heat.
Spoon tacos into a floured tortilla shell, top with the coleslaw mix, and enjoy!