TEQUILA LIME SHRIMP TACOS WITH ORANGE JICAMA SALSA

Tequila Lime Shrimp Tacos With Orange Jicama Salsa image

Provided by Simply Fresh Cooking

Categories Weeknight

Time 28m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 18

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24 large shrimp, peeled and deveined
8 corn tortillas, taco sized
1/2 large jicama, peeled and diced
1 orange, peeled and diced
1/2 medium red onion, diced
2 tablespoons cilantro, finely chopped
1/4 garlic clove, grated
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 lime, juiced
2 tablespoons tequila
1/2 tablespoon honey
1/4 teaspoon cumin
1/4 cup extra virgin olive oil
1/2 garlic clove, grated
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper (optional)

Steps:

In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside.
Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.