As a family, we eat tacos at least once a week. My kiddos love taco night because they get to build their own dinner, garnishing their tacos with their pick of toppings and picking among a variety of tortillas (corn, flour and crispy taco shells). It’s a family tradition I hope our children will treasure long after they leave home.
Although this shrimp recipe includes a splash of tequila, they are perfectly safe to serve to your children as the tequila dissipates when cooked and all that’s left is juicy-plump, flavorful shrimp. With these tacos, I like to put out little bowls of chopped cilantro, crumbled queso fresco, salsa and diced avocados for taco-topping. Serve this meal with black beans and a salad on the side and voila, a complete dinner is done. (Tip: If you’re looking to cut back on carbs, the shrimp is delicious sprinkled over a crisp, green salad!)
Encourage your children to help set the table and set up the tortilla buffet.
Thaw shrimp and marinate with orange juice, lime juice, tequila, minced chipotle chile and garlic.