Tuesday, January 18, 2011


The Tribune seems to think that January is soup month. Something about it being cold and snowy and windy in Chicago. But, hello, Tribune, didn't you get the memo? It's taco month. Duh.

Oh taco month, how I love thee . . .

This taco was inspired by a certain roommate of mine who we affectionately call "Tornado." Her New Years Eve celebration started on the 29th of December, at noon. She refers to herself as Cherise. She takes about a dozen vacations a year. All in the name of Umphrey's McGee and a certain pony-tailed boy. Let's call him Ruben. 

Tornado likes her meals doused in hot sauce, preferably Frank's. And if the shrimp are drinking tequila, perf. More Corona for Tornado. Don't forget the lime.


1/4 c fresh squeezed lime juice
3/4 Franks RedHot Sauce
1/4 c tequila
2 cloves garlic, minced
1/2 c loosely packed cilantro, chopped
1 lb shrimp, peeled and deveined

Mix the lime juice, hot sauce, tequila. Add the garlic and cliantro. Mix. Place shrimp on skewers. Note, if you are grilling over fire, don't forget to soak wooden sticks in water so they don't catch fire. Pour the mixture over the shrimp and marinate for about 30 minutes. 

Grill shrimp 3 min. a side.

Serve in warm tortillas with toppings of your choice. Tornado and Flambritt (her taco blasts off later this week) liked the mango salsa (recipe below) party atop their tacos. I preferred mine with just avocado and queso fresco. Without the salsa, I could really taste the tequila, lime and hot sauce flavor of the shrimp. These shrimp would be great atop a salad dressed with a citrusy vinaigrette. 

Avocado, Tomato and Mango Salsa
by FHIVESHOT on allrecipes

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

1 comment:

  1. Nice pictures! :) Avocados are key to taco month. Tell Cherise I said hi.