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