Shrimp Mexican Chorizo Pineapple Tacos With Tequila Lime Food

PINEAPPLE SHRIMP TACOS

Pineapple Shrimp Tacos image

Taste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 teaspoons olive oil, divided
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 small onion, halved and sliced
1 cup pineapple tidbits
1 envelope fajita seasoning mix
1/3 cup water
8 corn tortillas (6 inches), warmed
1/2 cup crumbled Cotija or shredded mozzarella cheese
8 large romaine lettuce leaves

Steps:

Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm. , In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.

Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 1123mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 6g fiber), Protein 27g protein.

TEQUILA LIME SHRIMP TACOS

Tequila Lime Shrimp Tacos image

Make and share this Tequila Lime Shrimp Tacos recipe from Food.com.

Provided by Jess N

Categories Mexican

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb medium shrimp, in shells (fresh or frozen)
8 ounces sea scallops (fresh or frozen)
1/4 cup lime juice
1/4 cup snipped fresh cilantro
2 tablespoons cooking oil
2 tablespoons tequila
2 garlic cloves, minced
1 -2 teaspoon bottled hot pepper sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 large onion, cut into thin wedges
1 large green sweet pepper, cut into bite-size strips
1 large sweet red pepper, cut into bite-size strips
1 1/2 cups sliced fresh mushrooms
6 warmed flour tortillas (9- to 10-inch)
6 ounces shredded monterey jack cheese (1-1/2 cups) or 6 ounces chihuahua cheese (1-1/2 cups)
6 lime wedges

Steps:

Thaw shrimp and scallops, if frozen. Peel and devein shrimp.
Rinse shrimp and scallops. Cut scallops in half; set aside.
In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper.
Add shrimp and scallops.
Cover; chill 2 hours, stirring occasionally.
Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes.
Add mushrooms. Cook and stir 2 minutes more.
Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque.
Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture.
Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.

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