April 13, 2014

Fresh and Tasty Tequila-Chili Shrimp Tacos

Serves 4

Who doesn't love Mexican food? And when Mexican food is healthy, fresh, and tasty - there's no way you can turn it down! This dish is one of my absolute favorites because it incorporates all fresh ingredients with great tasting produce, tequila, and (of course) honey! This meal is perfect during the work week because it only takes 30 minutes, most of the ingredients can be found in your pantry or vegetable drawer, it's filling for even your biggest eaters, and it's super fresh. For a little more heat, use Cloister Honey Chipotle Pepper Infused in the sour cream mixture!

Main Course: Shrimp Tacos

2 Tbs. olive oil, divided
1/2 tsp. pure chipotle chile powder or chili powder
Kosher salt
1 lb. extra-large (26 to 30 per lb.) shrimp. *For a cheaper alternative to fresh raw shrimp, buy frozen non-peeled shrimp or frozen non-peeled deveined shrimp.
3/4 cup sour cream
2 medium limes, 1 finely grated to yield 2 tsp. zest and squeezed to yield 1 Tbs. juice; the other cut into 4 wedges. *Always roll the limes before cutting to let out extra juice! I use a rolling pin for extra pressure.
1/2 tsp. Cloister Honey: Wildflower
1/4 cup tequila
8 6-inch tortillas. * Trader Joe's has magnificent hand-made flour tortillas (no preservatives) for less than $2.00. These, I highly recommend.
1 cup thinly sliced green cabbage
1 large firm-ripe Hass avocado, diced
10 red cherry tomatoes, quartered
Chopped cilantro, for garnish (optional)

Side Dish: Mexican Re-Fried Beans with Sour Cream Sauce

1 can of Fat-Free Refried Beans. *Believe it or not, they taste the same as regular!
1 dash of cumin
1 dash of celery salt
1 dash of chili powder
lime juice (from half a lime)
2 tsp. chopped cilantro

In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle (or chili) powder and 1/2 tsp. salt. Add the shrimp and toss well to coat. Let sit in the refrigerator for 10 minutes.

In a small bowl, combine the sour cream, lime zest and juice, honey, and 1/2 tsp. salt.

Heat the remaining 1 Tbs. oil in the skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat.

Slather each taco with about 1 Tbs. of the sour cream mixture. Divide the cabbage, avocado, cherry tomatoes, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro (if using), and serve with the lime wedges.

For the re-fried bean side item, heat the fat-free refried beans in a small pot on medium heat. Add cumin, celery salt, chili powder, lime juice, and cilantro - to taste. Before serving, top the beans with the sour cream mixture and cilantro (for decoration).