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Prep 30min
Total40min
Servings4
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Ingredients
Filling
1 1/2
lb uncooked medium shrimp, thawed if frozen, peeled and deveined
1/2
cup orange juice
1/4
cup tequila
2
tablespoons fresh lime juice
2
chipotle chiles in adobo sauce, finely chopped
1
clove garlic, finely chopped
2
plum (Roma) tomatoes
1
tomatillo
1
cup sweet golden tomatoes
1
tablespoon olive oil
1/2
teaspoon salt
Dash pepper
Tortillas and Taco Shells
4
corn tortillas
4
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
4
taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
Toppings, if desired
Chopped fresh cilantro
Queso fresco
Avocados, pitted, peeled and chopped
Pico de gallo or thick & chunky salsa
Lime wedges
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Steps
1
In shallow dish, toss shrimp, orange juice, tequila, lime juice, chiles and garlic to coat. Let stand 15 minutes to marinate, stirring twice.
2
Meanwhile, cut plum tomatoes and tomatillo into wedges. Halve golden tomatoes; set aside.
3
Drain shrimp, discarding marinade. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, tomatoes and tomatillo to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, turning shrimp, tomatoes and tomatillo halfway through cooking time, until shrimp turn pink and tomatoes are slightly soft.
4
Heat tortillas on griddle. Fill each tortilla and taco shell with shrimp mixture. Top with cilantro, queso fresco, avocados and pico de gallo or salsa. Squeeze lime wedge over each.
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When working with chiles, wear plastic or rubber gloves. If your hands do touch the chiles, wash them well.
Serve these tequila tacos immediately. If left to stand, the tortillas and shells can become soggy.
This succulent shrimp dish is good as is, but it's also delicious served over a green salad.
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Nutrition Facts are not available for this recipe
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