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