Grilled Tequila Lime Shrimp Tacos with Chipotle Lime Mayo

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

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For the shrimp:
16 large shrimp
1/4 cup tequila
juice from two limes
1 clove garlic, smashed then minced
3 tablespoons cilantro, chopped finely
dash cayenne pepper
dash kosher salt

For the pico de gallo:
2 vine-ripened tomatoes, seeded and chopped finely
1/4 white onion, chopped finely
1 teaspoon chopped jalapeno
2 tablespoons chopped cilantro
squeeze of fresh lime
salt to taste
For chipotle lime mayo:
1/2 cup mayonaise
2 teaspoons chipotle peppers, chopped finely
1 teaspoon lime zest
1 teaspoon fresh lime juice
salt and pepper to taste

For the tacos assembly:
1 cup shredded red cabbage
4 corn tortillas
oil for frying
lime for garnish
chopped cilantro


Makes 4 tacos

Devein shrimp. In a small bowl, combine tequila, lime juice, garlic, cilantro, cayenne and salt. Add shrimp and cover. Put in the refrigerator for at least 30 minutes to marinade.

In a small bowl, mix all the ingredients for the pico de gallo. set aside. Mix all the ingredients for the chipotle mayo and set aside.

Heat grill to medium high and skewer shrimp. Grill until opaque, about 2 minutes per side. Heat oil in skillet over medium high heat. Fry tortillas until golden brown and drain on paper towel.

Assemble tacos. Divide cabbage between tortillas, then top with 4 shrimp per taco. Sprinle with pico de gallo and drizzle chipotle mayo over tacos. Finish off with chopped cilantro and garnish with limes. Serve immediately.