Budget Menu & Dirt Cheap Recipes Dump Recipes Tequila Shrimp Tacos with Watermelon Salsa

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      Tequila Shrimp Tacos with Watermelon Salsa
      TACOS:
      2 lb shelled, deveined uncooked extra-large shrimp (16-20 count), tails removed
      1/3 cup tequila or nonalcoholic margarita mix
      2 tbs extra-virgin olive oil
      2 tbs lime juice
      2 garlic cloves, minced
      1/2 tsp ground cumin
      1/2 tsp salt
      1/4 tsp pepper
      12 6-inch flour tortillas
      3/4 cup crumbled queso fresco
      SALSA:
      3 cups diced seeded watermelon
      1 tbs lime juice
      2 tbs chopped fresh mint
      1/8 tsp salt
      Toss all of the taco ingredients, except tortillas and cheese, in large resealable plastic bag. Place in shallow baking dish. Refrigerate 3 to 4 hours, turning bag occasionally.
      Combine watermelon and 1 tbs lime juice in medium bowl. Cover and refrigerate. (Salsa can be prepared to this point 3 hours ahead.) Stir in mint and 1/8 tsp salt right before serving
      Dump contents of plastic bags into slow cooker and cook on low for 1 hour.
      Heat tortillas directly under broiler 10 to 20 seconds or until warm, turning once. Serve shrimp in tortillas. Top with salsa and sprinkle with cheese. 12 tacos
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Budget Menu & Dirt Cheap Recipes Dump Recipes Tequila Shrimp Tacos with Watermelon Salsa