Sauteed Tequila Lime Shrimp Tacos With Mango-Pineapple Salsa

For the shrimp tacos
2–4 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon ground cumin
Pinch red pepper flakes
1 pound medium shrimp, deveined
3 tablespoons high-quality tequila
Salt, to taste
Pepper, to taste
1 teaspoon dried chipotle powder
2–3 tablespoons cilantro, chopped
4 whole-wheat tortillas

For the mango-pineapple salsa
1 large ripe mango, chopped
1/4 cup red onions, chopped
1/4 cup red bell pepper, chopped
1 8-ounce can pineapple tidbits in juice, drained
1 tablespoon freshly squeezed lime juice
1–2 tablespoons cilantro, chopped
Salt, to taste

1. To make the shrimp tacos: In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Carefully add the tequila and flambé. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss.
2. In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side.

3. Plate one tortilla per person and serve three shrimp in each taco.

4. To make the mango-pineapple salsa: Peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add them to the bowl with the mango. Add the drained pineapple tidbits and chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve.




Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SHARRAHS84.