Tequila Lime Shrimp Tacos

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 15 MIN­UTES TO­TAL TIME: 25 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

3 ta­ble­spoons olive oil, di­vided 1½ pounds raw shrimp, peeled

and de­veined 1 cup thinly sliced white onion 1 zuc­chini, ends re­moved and roughly

chopped 3 cloves gar­lic, finely minced ¼ cup chopped cilantro ½ cup tequila 1 ta­ble­spoon lime juice 1 tea­spoon salt ½ cup sour cream 12 corn tor­tillas, heated

1. In a large skil­let, heat 2 ta­ble­spoons olive oil over medium-high heat. Add in shrimp and cook for 3 min­utes, flip­ping them once dur­ing this time. Re­move shrimp from pan and set aside.

2. To the same pan, add re­main­ing 1 ta­ble­spoon olive oil and heat over medium-high heat. Add the onions and cook, stir­ring oc­ca­sion­ally, for 5 min­utes. Add in the chopped zuc­chini and cook an ad­di­tional 3 min­utes. Add in the gar­lic and cook 2 more min­utes, stir­ring fre­quently.

3. Add in the cilantro and re­turn par­tially cooked shrimp to the pan. Add in the tequila, lime juice and salt, bring to a sim­mer and cook for 2 min­utes.

4. Re­move pan from heat and im­me­di­ately whisk in the sour cream.

5. Evenly dis­trib­ute shrimp mix­ture amongst tor­tillas and serve with salsa if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 325, FAT: 11G, SAT­U­RATED FAT 3G, CHOLES­TEROL: 223MG, SODIUM: 531MG, CAR­BO­HY­DRATES: 17G, FIBER: 3G, SUG­ARS: 3G, PRO­TEIN: 29G

2 cups bour­bon 1½ cups freshly squeezed

or­ange juice Zest of 1 or­ange 1 ta­ble­spoon brown sugar 12 warmed corn tor­tillas Op­tional gar­nishes: sour cream and freshly chopped cilantro

1. Pre­heat oven to 350 de­grees F. In a small mix­ing bowl, com­bine cumin, gar­lic pow­der, salt, pa­prika, pep­per and chili pow­der. Mix well and then evenly coat each piece of pork on all sides with the dry rub.

2. In a Dutch oven or heavy bot­tom pot, heat olive oil over medium-high heat. Add in the sea­soned pork pieces and sear on all sides un­til browned, about 2 min­utes per side. Re­move pork pieces from Dutch oven and set aside.

3. Add in the bour­bon to deglaze the pan. Scrape up the browned bits and then add in the or­ange juice, or­ange zest and brown sugar.

4. Bring or­ange juice and bour­bon mix­ture to a boil and then add back in the pork pieces. Cover the Dutch oven and place in the oven for 80 min­utes. Turn pork pieces over and cook an ad­di­tional 40 min­utes un­cov­ered or un­til meat is fork ten­der.

5. Re­move pork from the oven and shred the meat into thin pieces. Toss with re­main­ing bour­bon sauce and then evenly dis­trib­ute meat amongst heated corn tor­tillas. Serve with sour cream, chopped cilantro and pico de gallo if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 845, FAT: 29G, SAT­U­RATED FAT 9G, CHOLES­TEROL: 125MG, SODIUM: 811MG, CAR­BO­HY­DRATES: 56G, FIBER: 3G, SUG­ARS: 42G, PRO­TEIN: 45G

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.