Guy Fieri’s Grilled Shrimp Tacos

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 pound shrimp
16 (8-inch) corn tortillas
Canola oil
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

Ingredients for Pico de Gallo:
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, serve immediately.


Directions for Pico de Gallo:
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 4 to 5 minutes
Inactive Prep Time: 1 hour