We just came off of a busy weekend selling rubs at the Cheney Jubilee and Rodeo. We make the rounds in Spokane & North Idaho, hitting as many farmers markets and fairs as we can and are usually on the go from Wednesday through Sunday. Our customers always ask us "what is this good on"? Our Spiceologist Pete can rattle off proteins like nobodies business! We don't just make the rubs, we also use them almost daily in our own cooking. I love to say that our rubs are good on anything that walks, swims or flies and tofu, which doesn't do any of the aforementioned. :)
Last night we were running late on making dinner and I needed something quick and satisfying, so I defrosted some shrimp and the Chile Margarita Shrimp Taco was born. It's easy to make and a little Chile Margarita rub goes a long way in making this dish tasty. Give it a shot for dinner on your next busy weeknight.
CHILE MARGARITA SHRIMP TACOS
- 1 lb shrimp, tails and shells removed
- 2 teaspoons Chile Margarita Rub
- 1/2 small onion, sliced thin
- cooking spray
- 8 corn tortillas
- Cotija cheese
- Lime wedges
- Place shrimp in a medium bowl and toss with the Chile Margarita Rub mix. Set aside.
- Heat a skillet over medium-high heat and spray with cooking spray. Add the onion and saute until translucent, about 3 minutes. Add the shrimp and any reserved liquid and saute until opaque, about 5 minutes more. Remove from heat.
- While the shrimp is sauteing, warm the tortillas. Divide the shrimp between the tortillas and top with crumbled cotija, cilantro, lettuce and garnish with a lime wedge.
Serving size: 2 tortillas
Other uses for Chile Margarita
- Sprinkle of steak and BBQ
- Toss cooked tilapia chunks in Chile Margarita and use as enchilada filling
- Mix with melted butter and baste grilled corn on the cob right before serving
- ?? the possibilities are endless
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