For the tacos:
500g large shrimp, peeled and deveined
2 tablespoons tequila
1 canned sweet chipotle, finely chopped
2 garlic cloves, chopped
2 tablespoons olive oil
Salt to taste
Corn or flour tortillas, for serving
For the salad:
2 medium tomatoes, diced
1 large cucumber, diced
2 medium carrots, grated
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Pepper to taste
100g Bésame Mucho sauce
For serving:
Sliced avocado
Lime wedges
Chopped cilantro
Shrimp Marinade: In a large bowl, mix the shrimp with the tequila, chopped chipotle, garlic, and olive oil. Add salt to taste and let marinate for at least 30 minutes to allow the flavors to blend well.
Prepare the Salad: While the shrimp marinates, prepare the salad. In a large bowl, combine the tomatoes, cucumber, grated carrots, and cilantro. Add the lime juice, salt, and pepper to taste. Incorporate the Bésame Mucho sauce for a special touch and mix well.
Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until pink and well cooked.
Assemble the Tacos: Heat the tortillas in a skillet or directly over the flame until soft and lightly browned. Place some shrimp on each tortilla, add a portion of the fresh salad, and top with avocado slices, green sauce with nopales, lime wedges, and chopped cilantro.
Serve and Enjoy: Serve these delicious sweet chipotle and tequila shrimp tacos immediately to enjoy the freshness and intense flavors. These tacos are perfect for a casual dinner with friends or family, or just to treat yourself at any time.
