Summer Time Grilling - Shrimp Tacos with Tequila Refried Beans

Grilling can be alarming for some and a natural way of cooking for others. A person definitely needs to practice to get timing, color, and amount of heat down. Nothing worse then nibbling on charcoal. At least, if the BBQ is not done, you can go back and grill.Seafood is pretty easy. Smaller portions and smaller actual sizes to work with. Fast grilling, less mess and more time to enjoy good food with family and friends. The shrimp taco shells in the recipe below are even wrapped in aluminum foil and set on the grill. The refried beans are done on the stove top. I know. You knew it was to good to be true!

Grilled Shrimp Tacos

Time: 30
Serves: 4
For the Shrimp Tacos:
1/2 c. fresh lime juice
1 T. olive oil
2 t. chili powder
1 lb. large shrimp, peeled and deveined (24)
8 flour tortillas
For the Chipotle Sauce:
1/2 c. mayonnaise or sour cream
1 1/2 t. minced chipotle chilies in adobo sauce
1 1/2 t. honey
1 t. fresh lime juice
Salt to taste
For the Red Slaw:
4 c. shredded red cabbage
1/2 c. sliced scallions
1/2 c. chopped fresh cilantro
1 T. olive oil
1 T. distilled white vinegar
Salt to taste

Whisk together 1/2 c. lime juice, 1 T. oil, and chili powder for the tacos. Add shrimp and chill until ready to skewer.

Preheat one side of the grill to medium-high and the other side to medium-low.

Whisk together mayonnaise, chipotle's, honey, and 1 t. lime juice for the sauce. Season with salt and chill until ready to serve, or up to 1 hour.

Combine cabbage, scallions, cilantro, 1 T. oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.

Wrap tortillas in foil. Thread shrimp onto 4 metal or soaked bamboo skewers.

Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp skewers, covered, over medium-high heat, 1-2 minutes per side. Remove tortillas and skewers from the grill.

To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.

I also added Tequila refried beans to the base of the tortilla before adding fillings.

Tequila Refried Beans

Time: 20
Serves: 4
1/4 c. diced white onion
1 T. olive oil
1 t. minced fresh garlic
1/2 t. dried oregano
1/2 t. ground cumin
1/4 t. ground coriander
2 T. tequila or water
2 cans (15 oz. each) pinto beans, drained and rinsed
1/2 c. low-sodium chicken broth
2 T. fresh lime juice
1/4 c. chopped fresh cilantro
Salt and pepper to taste
Crumbled feta cheese
Sliced serrano chile


Saute onion in oil in a saute pan over medium-high heat until softened, 3-4 minutes. Add garlic, oregano, cumin, and coriander. Saute 1 minute. Deglaze pan with tequila; reduce until evaporated. Stir in beans and broth.

Bring to a simmer and reduce heat to medium-low. Crush beans with a potato masher and cook until soupy, 5 minutes. Stir in lime juice, cilantro, salt and pepper. Serve with cheese and chile slices.


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