Gluten-Free Tequila-Agave Shrimp Tacos
- 10 shrimp, deveined, and tails cut off
- 2 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 1/4 cup tequila
- 3 Roma tomatoes, diced
- 2 limes, juiced
- corn tortillas, warmed
- 1/2 ½ head of a small red or green cabbage, sliced thinly
- 2 teaspoons white wine vinegar
- 1 teaspoon olive oil
- sea salt and pepper to taste
Saute oil, add onion and garlic, cook until translucent. Add shrimp, saute 3-4 minutes, or until opaque over medium-high heat.
Add tequila, light, and flame off alcohol (be careful, flames can get high). Add tomatoes, cook another 3-4 minutes. Add lime juice.
While shrimp is cooking, place the sliced cabbage in a bowl and toss with vinegar, olive oil, salt and pepper. Place shrimp on warmed corn tortillas with sliced cabbage.
The tequila shrimp also tastes great on a salad or gluten-free pasta.