Tequila Shrimp Tacos with Watermelon Salsa

Colorful and refreshing, these tacos are perfectly suited for a hot summer day. After the shrimp take a soak in a tequila-lime marinade, they're grilled and served with a super-simple, ultra-fresh watermelon salsa. Add a little minced serrano chile to the salsa for an extra kick.

TACOS

2 lb. shelled, deveined uncooked extra-large shrimp (16-20 count), tails removed
1/3 cup tequila or nonalcoholic margarita mix
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 (6-inch) flour tortillas
3/4 cup crumbled queso fresco*

SALSA

3 cups diced seeded watermelon (1/2 inch)
1 tablespoon lime juice
2 tablespoons chopped fresh mint
1/8 teaspoon salt

1. Toss all of the taco ingredients, except tortillas and cheese, in large resealable plastic bag. Place in shallow baking dish; refrigerate 3 to 4 hours, turning bag occasionally.

2. Combine watermelon and 1 tablespoon lime juice in medium bowl; cover and refrigerate. (Salsa can be prepared to this point 3 hours ahead.) Stir in mint and 1/8 teaspoon salt right before serving

3. Heat grill. Remove shrimp from marinade; discard marinade. Thread shrimp onto 6 (12- to 14-inch) metal skewers. Grill, covered, over high heat or coals 4 to 6 minutes or until shrimp turn pink, turning once. Remove shrimp from skewers.

4. Place tortillas directly on grill grate; grill 10 to 20 seconds or until warm, turning once. Serve shrimp in tortillas; top with salsa and sprinkle with cheese.

12 tacos

PER TACO: 190 calories, 5.5 g total fat (2 g saturated fat), 16.5 g protein, 18.5 g carbohydrate, 120 mg cholesterol, 825 mg sodium, 1 g fiber

TIP * Queso fresco is a mild, crumbly Mexican cheese. It can be found in the dairy section of Mexican markets or well-stocked grocery stores.


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