Margarita Shrimp Tacos for #FishFridayFoodies

Time for Fish Friday Foodies, in which we bloggers make and share a recipe and pictures, of course celebrating the theme of the month.
The theme this month is Tacos or Taquitos and our hostess is Karen of Karen's Kitchen Stories.

Wendy of A Day in the Life on the Farm was the instigator for this group, and she welcomes new people all the time.  Just leave her a comment on her blog if you'd like to participate.
So...
I put my thinking cap on and debated, for about 15 minutes.  I was debating between something kinda sweet or something savory to stuff the taco's with.  

Well, last week I did a cooking demo at a local RV park and made and shared the recipe for Margarita Shrimp and Tomatillo Cheese Grits.  My take on Southern style Shrimp and Grits.  Both recipes are from my latest cookbook, Simple Shrimp Recipes - 25+ easy Shrimp Appetizers, Entrees and Sauces.  I know, shameless plug here, but if I can't plug myself, who will?  hmmmm...

I'd forgotten how much I like Margarita Shrimp, and then the thinking cap flew off.
I could stuff tacos with those shrimp.

So I got some more shrimp, made them up, and stuffed my newest obsession, Cauliflower Tortillas with the shrimp and my mouth went ERMAGARD, and promptly downed two of them.  They were almost totally guilt free as well, calorie, gluten and carb wise.  

Can anyone say Trifecta?
'
The only thing that might have made them better, would have been the addition of a slice or two of ripe avocado, or maybe a drizzle of crema or Creme Fraiche.

But for now, I'll take them any way I can get them.

Seriously, they're that good.

Yield: 2-4 servingsAuthor: Sid's Sea Palm Cooking

Margarita Shrimp Taco's

prep time: 10 minscook time: 10 minstotal time: 20 mins

These make a great light dinner, lunch or even a snack? You can serve them to pescatarians almost guilt free. You can even make them for your gluten free family and friends.

ingredients:

Poaching Liquid

• Poaching liquid for Margarita Shrimp
• 2 pounds shrimp, in shell or shelled.
• 2 quarts water
• 2 tablespoons lightly cracked peppercorns
• 1 teaspoon or more to taste, cayenne pepper
• 1 bottle beer
• 1 lemon, quartered and juice squeezed into pot
• 1 teaspoon dill
• 1 teaspoon celery seed
• 2 teaspoons salt
• 2 bay leaves

Margarita Shrimp

• Lime Tequila Shrimp
• 2 lbs. Poached Shrimp (use above recipe or make your own)
• 4 tablespoons melted butter
• 2 oz. tequila
• 2 oz fresh lime juice
• 1/2 cup chopped fresh cilantro

Taco Shells - Corn, Flour or Cauliflower
Toppings - Lettuce, Tomato, Cilantro, Crema, Avocado, Cheese

instructions:

Poaching Liquid

1. Prepare poaching liquid by letting it come to a boil and simmering it for a few minutes to release the spices into the water.
2. Add the shrimp to the boiling water, one third at a time. Remove the shrimp after a couple of minutes, or when they start to float up and turn pink.
3. Place them on a baking sheet to cool down so you can peel them later if needed or desired. Set them aside while poaching the rest of the shrimp.

Margarita Shrimp

1. Melt butter in pan, add shrimp, tequila, lime juice and cilantro.
2. Warm through for just a couple of minutes or less, then serve, stuffed into the Cauliflower Tortilla shells, or your choice of taco shells.  
3. Top with a combo of Cilantro, tomato and avocado or crema or whatever you like

Created using The Recipes Generator

• Crispy Shrimp Street Tacos from Palatable Pastime
• Flaked Fish Tacos from Sneha's Recipe
• Margarita Shrimp Tacos from Sid's Sea Palm Cooking
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• Tuna Tacos from A Day in the Life on the Farm