Cooking / Mains / Mexican/Latin American / Recipe Index

Tequila Lime Shrimp and Roasted Tomato Tacos

Cinco de Mayo fell on a Tuesday this year so I decided not to go out.  I live across from Rio Grande so that would have been the obvious choice for celebrating, but I also know they are home to the most lethal margs known to man.  One ‘rita always turns into four and then next thing you know, I’m vomiting in the office bathroom on a Wednesday morning.  No bueno.

I decided it was important to avoid temptation altogether.  After all, I went a little too hard at a derby party over the weekend and I have a wedding coming up this weekend.  Weeknights needed to remain sober affairs.  Instead, I cooked up something festive at home.

Cinco de May = TACOS.  And if I’m not drinking the booze, I may as well put it in the food, amirite?  I used this recipe for [10 MINUTE] tequila lime shrimp and turned it into tacos along with roasted tomatoes.  When the store was out of cilantro I didn’t fret.  No problemo.  Plenty of people HATE cilantro (it’s one of those super polarizing things) so lots of folks would be thrilled if you left this out.  It tastes great without the cilantro so no stressing.  For the tomatoes, just toss grape or cherry tomatoes with olive oil, salt, and pepper and put on a baking sheet lined with tin foil.  Roast at 400 for 15-20 minutes until their nice and wrinkly.  Build your tacos by filling tortillas (corn works well, the tinier the better) with shrimp, roasted tomatoes, and some cotija cheese.  If you can’t find cotija, you could use ricotta salata or, heck, any store-bought shredded cheese.  You’re makin tacos – just make sure there’s cheese of some sort in there.


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