- Mi Rancho Organic Flour Tortillas (Large)
- 2 Fresh Avocados,
- 1 lb. 24 Shrimp, Peeled & De-Veined
- 1 tbsp. Lime Zest
- 2 tbsp. Lime Juice
- 2 tbsp. Tequila
- 1 tbsp. Cilantro Minced, Plus More to Garnish
- 1 clove Garlic, Minced
- 1 tbsp. Olive Oil
- ½ tsp. Cumin
- ½ tsp. Cayenne Pepper
- ½ tsp. Black Pepper
- Kosher Salt to Taste & Garnish
- Hot Sauce (optional)
Preheat oven to 400 F. Take 2-inch circular cookie cutter, and cut circles in Mi Rancho Organic Flour Tortillas. Lightly brush tortilla with olive oil (very little) and press circles into mini muffin tin to form a cup. This will curl up slightly on the side, but that just adds to the look. If need be, you can cut slits in the circle to aid in forming the cup, but that’s not necessary. Bake about 6 minutes until golden brown. Remove to cool and set aside.
Mix lime zest, 1 tbsp. lime juice, tequila, garlic, 1 tbsp. cilantro, cumin, cayenne pepper, black pepper and salt to taste until combined. Toss shrimp in the marinade and coat well. Set aside, but do not sit for long, as the lime juice and tequila will begin cooking the shrimp.
Heat cast-iron pan on medium high. Pour shrimp and marinade and cook for 2-3 minutes, stirring constantly. Remove once the shrimp are pink and opaque and place on a separate plate.
Dice avocados into ¼ inch pieces (or mash leaving lumps if you prefer) and toss with 1 tsbp. lime juice and salt to taste.
To assemble, add one heaping teaspoon of avocado to each cup. Top with tequila lime shrimp. Garnish with cilantro leaf, a dash of hot sauce (optional), and a pinch of kosher salt flakes.