Timothy and I were talking about how we wanted to describe these tacos and all that comes to mind is “blerre lekker!!” Translated means “bloody tasty.” We’re both from South Africa and our first language is English and our second is Afrikaans, so sometimes when we want to be funny or expressive we’ll use Afrikaans. It’s thee most expressive language! Cause if we said they the best tacos ever, (which they are) it would sound stereotypical which these tacos definitely are not…without exaggeration.
We weren’t sure if this should be drunken shrimp or tequila flambeed shrimp, that’s because its cooked in Grand Marnier the flambéed with tequila. But we didn’t just leave it there we added smoky chipotle pepper in adobe sauce and served it with a pineapple-avocado and black bean salsa serve it in a charred corn tortillas with pickle red onions. We charred the tortillas on or grill on high because we don’t have a gas range. It’s a bummer but this actually worked really good. I usually have Timothy prepare the tortillas while I prep the rest, so if you have another set of hands I recommend having them do it. This taco is great for entertaining but perfect for a weeknight dinner because it takes less than 30 minutes to put together.
1 pound shrimp, (U16-20) peeled and deveined (453g)
1 tablespoon Grand Marnier (optional but highly recommend)
½ cup (118ml) chopped pineapple, about ¼ inch pieces (6mm)
1 large Hass avocado or 2 small, diced
½ cup canned black bean, drained (118ml)
¼ cup scallions, finely chopped (60ml)
1½ tablespoons cilantro, chopped + extra leaves for serving
½ teaspoon of lime zest
4 tablespoons freshly squeezed lime juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
3 large garlic cloves, finely chopped
4 tablespoons silver tequila
3-4 chipotle peppers in adobo sauce, seeded and minced into a paste
Place the shrimp in a medium bowl and add the Grand Marnier if using.
Meanwhile, in a bowl, mix the avocado, pineapple, beans, cilantro, scallions, lime zest and 2 tablespoons of the lime juice. Season with salt and pepper.
Char the tortillas either on a gas grill on high or directly on your gas plate over the open flame.
Heat a large skillet until very hot. Add the oil and heat until shimmering. Remove the shrimp from the Grand Marnier and blot dry. Season the shrimp with salt and pepper; add to the skillet, when it just starts to turn pink add the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
Remove the skillet from the heat and add the tequila. Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a long lighter, then return to the heat.) When the alcohol has burnt of and the flame subsides add in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer. Season with salt and pepper.
Spoon the shrimp and salsa into the warmed tortillas with the pickled red onion and fresh cilantro leaves.