Make these Tequila Orange Shrimp Tacos and have the best Taco Tuesday ever! Sweet, spicy, and full of citrusy flavor, these tacos are a delicious dish for even a novice home chef.
Feliz Lunes Amigos!
Translation: Happy Monday. You don’t usually hear those words together but how can you be sad when tomorrow is TACO TUESDAY!!!
That’s right. We’re having tacos. What kind of tacos? Tequila Orange Shrimp Tacos. I could go on about how delicious these tacos are (they really are) or how easy they are to make (super easy) but I can’t wait to just get started. The sooner we get cooking the sooner you can eat!
So let’s start at the beginning. Peel and devein the shrimp. This is really the hardest part of the whole recipe but I have a way to make this step simpler. If you use kitchen shears, you can simply cut up the back of the shrimp and remove the black vein. Deveining the shrimp is kind a misnomer as shrimp don’t really have complicated circulatory systems like we do. What you’re really pulling out is it’s intestine which is filled with, well, shrimp poop.
Yep. Everybody poops, man. Don’t worry the vein is edible and you don’t HAVE to remove it, but just think about it.
So next we need to make the marinade. In a glass bowl, combine the olive oil, half the chopped jalapeño, half the garlic, and lime zest. Mix well and toss the shrimp in it. Cover and put in the fridge for four hours.
Next, heat about a tablespoon of olive oil in over medium-high heat in a medium saucepan. Add the remaining garlic and jalapeño and sauté for a minute. Pour the tequila into the pan and pour yourself a shot. Seriously, you deserve it. Now add the freshly squeezed orange juice to the pot. I say freshly squeezed OJ because packaged orange juice is so processed that by the time it gets to you it’s really just reconstituted orange product. That stuff just ain’t healthy. Plus fresh OJ just tastes better. Add 2 teaspoons of salt and 1/2 a teaspoon fresh ground black pepper. Bring to a boil. Reduce to a simmer and cook for 30-40 minutes. You should have about 2/3 of a cup of a nice syrupy sauce. Add the butter and stir.
Cover the sauce and let it cool. Reheat when you’re ready to serve.
Preheat an oven to 225ºF. Also preheat a cast iron or other heavy bottomed skillet over medium-high heat for 5 minutes.
Wrap the tortillas in aluminum foil and place it in the oven. We’re just trying to warm them here. Then, toss the shrimp in the pan and sauté until they are just opaque (2-3 minutes) . Transfer to a bowl and garnish with the chopped cilantro.
Serve the tacos with sliced ripe avocados, chopped tomatoes, chopped red onions, red leaf lettuce, Monterey jack, and/or lime wedges. And the tequila sauce on the side. Have everyone assemble their own own tacos because tacos are awesomely customizable so everyone can be happy!
Currently Jamming To
RIP Brad Nowell
This recipe requires a little something special. Here’s a list of what you will need: