Monday, July 21, 2014

{Recipe ReDux} A Spirited ReDux: Tequila-Lime Tacos

This month's Recipe ReDux Challenge was an especially fun theme - how are we including a little booze in our cooking?

"From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?"
I reserved a Friday night for a fun taco party for a few friends! Because I am working from home, it allows the flexibility to make everything from scratch. I use the various chopping and mixing tasks as mental breaks from my computer and writing. A fun day!

As most of us don't have the flexibility to spend all day in the kitchen, just do what you can! Purchase your favorite tortillas, use frozen peppers and onions already chopped up, get some fresh pico de gallo from the grocery store. No big deal!

I had the opportunity to travel to Mexico after grad school and actually made corn tortillas in an outdoor kitchen with a real-live Mexican grandmother. There it is common to get the tortilla dough from town and to roll them out and cook them at home. As I don't have that opportunity, but still think that homemade are significantly more delicious than store bought, I use this mix and my handy-dandy tortilla press to make my own. Feel free to recruit friends to help with the tortillas!

Are these authentic, Mexican tacos? Probably not. Are they delicious? Absolutely!

Tequila-Lime Tacos
  • 2 pounds raw chicken or shrimp, or 1 pound each
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 2 limes, juiced
  • 1/2 cup tequila
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika (smokey or sweet, per your preference)
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon black pepper 
 Smokey Sour Cream
  • 1 cup sour cream
  • 1 teaspoon smoked paprika
  • 1 lime, juiced
Sides and toppings
  • Corn tortillas - homemade is most delicious
  • Black beans (warmed and seasoned)
  • Cotija cheese, crumbled, if you can find it
  • Sauteed bell peppers and onions
  • Limes
  • Pico de gallo
  • Guacamole
  1. Mix marinade ingredients and pour over raw chicken and/or shrimp. Pop in the fridge for an hour or so to let the ingredients marry. 
  2.  Mix smokey sour cream ingredients and pop in the fridge.  
  3. Drain and rinse black beans and warm up - I used the slow cooker, but that's up to you! The stove or microwave are both good options. I seasoned mine with come salt, pepper, oregano, garlic and crushed red pepper. Plain is fine too!
  4. Cook your tortillas or warm those from the store - wrap in a damp paper towel and microwave until soft.
  5. Saute veggies until tender but not mushy - set aside.
  6. Preheat grill or grill pan. Cook chick and/or shrimp and then chop chicken into bite-sized pieces. 
  7. Set all ingredients in a buffet for assembly. What you choose to put in your taco vs. next to your taco is at your discretion :)


  1. I love love shrimp tacos. In fact they're on the menu for this week. Maybe I'll try adding tequila to the recipe.

  2. Mmm, I bet these are delicious! I love shrimp tacos.

    xoxo Sarah Grace, Fresh Fit N Healthy.

  3. These are my kind of tacos! Like Jill, I love love shrimp tacos too and look forward to trying them out with tequila :)


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