Recipe Provided By Chef Jeff Diaz: Mas Mexicali Cantina
Ingredients:
Cabo Shrimp Tacos
2 (6") soft tortillas
3 shrimp sauteed in tequila butter
1 tsp cajun seasoning
1/2 oz cilantro
spiked cabbage
1oz pico de gallo
1/2 oz jack and cheddar cheese mix
1 lime wedge
Tequila Garlic Butter
1 lb butter (softened at room temperature)
1/4 cup minced garlic
1 heaping Tbs chopped cilantro
2oz Tequila
Combine all ingredients together.
Pico De Gallo
1 1/2 cups diced roma tomatoes
1/8 cup diced red onion
1 Tbs diced jalapeno
1 Tbs minced garlic
2 limes, juiced
2 Tbs chopped cilantro
Salt and pepper to taste
Combine all ingredients together.
Directions:
- Heat the soft tortillas in a saute pan with 1 tsp of oil.
- In a separate pan saute the shrimp with 1 Tablespoon of Tequila Garlic Butter.
- Add cajun seasoning.
- Cook thoroughly.
- Remove shrimp and place in the middle of the tortilla.
- Top the shrimp with cilantro spiked cabbage, jack and cheddar cheese mix and pico de gallo.
- Garnish with a lime wedge.
- Can be served with rice and beans.
