What’s For Dinner? Shrimp Tacos

Posted by Kelly on May 29, 2009 in What's For Dinner | 6 comments

Last night it was Sauteed Tequila Lime Shrimp Tacos with Mango-Pineapple Salsa from the Lifetime show Cook Yourself Thin. Starr didn’t think she would like it, but she did. A lot! We didn’t make the black beans, because Starr knew she didn’t like them and I didn’t have the energy to make them just for me. Next time I will make some cilantro lime rice to go in the tacos a-la Qdoba or Chipotle. Yum.

At Randi’s request…a photo. Of the Mango-Pineapple Salsa!

Sauteed Tequila Lime Shrimp Tacos With Mango-Pineapple Salsa and Spicy Black Beans

For the shrimp tacos
2–4 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon ground cumin
Pinch red pepper flakes
1 pound medium shrimp, deveined
3 tablespoons high-quality tequila
Salt, to taste
Pepper, to taste
1 teaspoon dried chipotle powder (I didn’t use this, I used spicy chili powder instead. The chipotle powder was $11.00!! Yikes.)
2–3 tablespoons cilantro, chopped
4 whole-wheat tortillas

For the mango-pineapple salsa
1 large ripe mango, chopped
1/4 cup red onions, chopped
1/4 cup red bell pepper, chopped
1 8-ounce can pineapple tidbits in juice, drained
1 tablespoon freshly squeezed lime juice
1–2 tablespoons cilantro, chopped
Salt, to taste

For the spicy black beans
2 tablespoons onion, chopped
1 garlic clove, chopped
1 tablespoon ground cumin
1 14-ounce can black beans
2 tablespoons red pepper flakes

1. To make the shrimp tacos: In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Carefully add the tequila and flambé. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss.

2. In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side.

3. Plate one tortilla per person and serve three shrimp in each taco.

4. To make the spicy black beans: In a saucepan over medium heat, add the chopped onion and chopped garlic clove. Sweat the onions for about 2 minutes. Add the cumin and the black beans. Stir and add the red pepper flakes. Simmer for about 5 minutes.

5. To make the mango-pineapple salsa: Peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add them to the bowl with the mango. Add the drained pineapple tidbits and chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve.

I just noticed that the title says lime shrimp tacos…I don’t see lime in the taco ingredients. I did think that a squeeze of lime might be a nice addition last night. Next time…