Discard the stems and seeds. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly.
Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 1 hour. from Regis & Kelly's Healthy Hearty Super Bowl recipes 2008, Total Carbohydrate Then cover and simme… Add the shrimp and toss to coat. Marinate for 10 minutes. Season with some salt and pepper. Marinate for 10 minutes. 11 %.
In a nonreactive bowl, combine 1/3 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper. Add the cumin, and then pour in the diced tomatoes, rehydrated chile peppers and their water. Cover with a towel to keep warm. 33.3 g DIRECTIONS. Get Grilled Tequila Lime Fish Tacos Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Warm tortillas on grill or pan.
Mix cabbage, cilantro and onion. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld. And watch videos demonstrating recipe prep and cooking techniques. Heat the vegetable oil in a medium saucepan over medium heat. Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the shrimp and toss to coat. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately. 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.