Go Back
Tequila Shrimp Wonton Tacos with Avocado Cream
Print Pin
5 from 1 vote

Tequila Shrimp Taco Cups with Avocado Cream

Author Julie & Debbie

Ingredients

  • TEQUILA MARINADE
  • 1 400 g bag prawns or shrimp
  • 2 tbsp cilantro , chopped
  • 2 tbsp tequila
  • 2 tbsp lime juice
  • 2 tbsp oil
  • 1 clove garlic , minced
  • 1 tsp salt AVOCADO CREME
  • 1/2 avocado
  • 1/2 cup sour cream
  • 1/2 lime , juiced
  • 1 tsp saltREFRIED BEANS
  • 1 can pinto beans , canned
  • 1/2 onion , diced
  • 2 cloves garlic , minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp chili powderPICO DE GALLO
  • 3 tomatoes , seeds and liquid in the middle take out, diced
  • 1/2 onion , diced
  • 1/2 - 1 jalapeno , seeds removed, finely minced
  • 1 lime juiced
  • 1 tsp salt
  • 1 cup cilantro , choppedFOR THE TACOS
  • you will need a mini muffin tin
  • package of wonton wrappers
  • In each taco cup:
  • 1-2 tsp refried beans
  • 1 shrimp
  • 1 tsp pico de gallo
  • drizzle of the avocado creme

Instructions

  • Make the refried beans. Drain and rinse the beans. Add the beans, onion, garlic, onion and garlic powder, salt and chili powder to a pot. Cook on medium low till the onions get translucent and the beans are hot. You might have to add a little water if things start sticking to the pot. Just a little. Then take a potato masher and mash up the beans, onions and spices till they are all smashed and mixed together. Give it a little taste to see if it needs more salt or heat or spices. Set aside or store in the fridge till you are ready to make the wonton tacos.
  • Next make the pico de gallo. Throw your diced tomatoes, onion, cilantro, jalapeno, lime and salt into a bowl or tupperware container. Mix together well and give it a taste. Adjust for salt if need be. Set it aside or store in the fridge until you are ready to make the tacos.
  • Make the avocado creme. Put the avocado, sour cream, lime and salt into a bowl and mash the avocado with a fork while combining with the other ingredients. Mash until the mixture gets smooth. Its ok to have a couple very small lumps, but you want it to be pretty smooth. You can also do this in a food processor. Store the avocado creme in the fridge until you are ready to use it.
  • Marinate the shrimp. Add the shrimp, tequila, cilantro, lime, oil, garlic and salt to a bowl and toss well to coat the shrimp. Let it marinate for about 30 mins or so. You don't want it to sit too too long as it has lime juice in it.
  • When you are ready, make the tacos. Heat your oven to 350 degrees. Spray the mini muffin tin with oil so nothing sticks. Fill the tin with wontons, pressing the bottom of the wonton to the bottom of the muffin tin to make a cup. In each cup put a dollop of refried beans (about 1 - 2 tsps). When your oven is ready bake the wontons for about 8 mins or until the edges get golden brown. Be careful to watch them after the first couple of mins.
  • While the wontons are in the oven, heat a skillet on medium heat and when its hot, add the shrimp to the pan and cook them for a few mins on each side, just until they are pink. Turn the heat off.
  • When the wonton tacos come out of the oven, pull them out of the tin and put them on your serving tray. Add a spoonful of pico de gallo to each taco, top that with a shrimp and drizzle them with the avocado creme.
  • Serve right away.