- 1 lb shrimp, peeled and deveined
- 1/2 C. fresh lime juice
- 1 Tbsp. minced garlic
- 1 tsp. onion powder
- 1/2 tsp. pepper
- 1/4 C. tequila
- 1/4 C. chopped fresh cilantro
- pinch of salt
- flour tortillas
- 1 onion, quartered and halved
- 2 red bell peppers, chopped into 1 inch pieces
- cherry tomatoes
- pineapple chunks
- 2-3 chipotle peppers, minced
- 1 Tbsp. adobo sauce (from can of peppers)
- 1 tsp. lime juice
- 1/2 C. sour cream
- Handful of fresh chopped cilantro.
In a large resealable bag, combine lime juice, garlic, onion powder, pepper, tequila, cilantro and salt. Add shrimp and toss to make sure shrimp is coated. Marinate in fridge for 30 min to 1 hour.
On wooden skewers soaked in water, or metal skewers, thread the onion, tomatoes, bell peppers and pineapple. Thread as much as you want.
To make the sauce, add chipotle peppers, adobo sauce, lime juice, sour cream and cilantro to a food processor and pulse until mixed thoroughly and smooth.
Heat a grill over medium high heat. Once hot add your veggie skewers and cook until desired doneness, flipping periodically. Place on a plate tented with foil to keep warm.
Thread shrimp on skewers and add to the grill. Cook until just cooked through, about 3-4 minutes per side.
Assemble your taco with roasted veggies and shrimp topped with chipotle sauce.