Tequila/Lime Shrimp Tacos
One of my favorite meals to cook on the Blackstone griddle are tacos. The Blackstone taco rack is perfectly designed for making tacos of all kinds. It fits our griddle like a glove and leaves just enough surface to prepare whatever ingredients you desire for your tacos.
This week on the way to Milwaukee we decided on Tequila/Lime Shrimp Tacos. You can prep the shrimp ahead of time and let it marinate in the Tequila/Lime solution for a couple of days in your coach refrigerator. We made ours with flour tortillas, fresh arugula and a roasted garlic aioli topping. Check out my recipe and process below
Marinade
Half cup tequila (I used anejo)
Juice from two fresh limes
Two tablespoons Chipotle infused olive oil
One small shallot, minced
Three cloves garlic, minced
Seafood seasoning (some random spice blend I got at Home Goods)
12 large shrimp cut into small chunks
7 inch flour tortillas
Prep
Combine the shrimp and the marinade in a zip lock bag and refrigerate for at least a couple of hours. It’s easy to prep this ahead of time
Prep your griddle on relatively low heat and lay down a small amount of avocado oil (higher smoke point than olive oil)
Lightly brown the tortillas on each side and place in the taco rack (don’t brown too long or the tortillas will lose their pliability)
Stir fry the shrimp and marinade quickly (The shrimp cooks very fast and don’t overcook it or it becomes tough)
Lay some shrimp mixture in each tortilla, layer some arugula over the top and put a dollop of aioli on each
The taco rack keeps the tortillas warm while you prep the filling. It’s hard to screw up tacos with this thing.
