Staycation Mezcal Taco Recipe

STAYCATION TACOS 

SALT TIP:  Use pickled pineapple (or a dash of apple cider vinegar) to get the full balance of salt, heat, acid & fat. Your guests (and tastebuds) will thank you. 

Makes 4 tacos 

Ingredients:

• Corn tortillas LINK
• 1 pound of shrimp 16-20 count
• 1 tbsp avocado oil
• 2 garlic cloves 
• 1/2 a medium-size onion 
• 1 cup pickled pineapple (or add 1tbsp apple cider vinegar) 
• 1 small serrano pepper (about a tablespoon) 
• 1  yellow bell pepper 
• 2 tbsp salted butter 
• 1 tbsp raw honey  LINK
• 1/4 cup mezcal 
• 1 tbsp paprika 
• 1 tbsp adobo
• 1 tsp chili powder
• 1 tsp salt 
• 1 tsp pepper 
• 1 avocado 
• handful of fresh cilantro 
• cotija cheese for garnish 

Instructions: 

1. Heat a medium skillet on medium heat. Once hot add a dash of avocado oil.  
2. Add your finely chopped garlic cloves to one side of the pan, this assures they cook evenly and do not burn
3. Add the butter, paprika, adobo, chili powder, salt & pepper. Stir often while the butter foams up, about 2-3 minutes. 
4. Add the shrimp, honey, pineapple, peppers, onions & mezcal to caramelize together. 
5. Let the shrimp cook 2-3 minutes each side. Remove.  
6. Turn a medium skillet (preferably a cast iron) to medium heat. Once hot, add a dash of avocado oil (a tsp will do). You can do cook 1-2 tortillas at a time, roughly 30-45 seconds each side, until they start to brown and crisp-up. Set aside covered or in a warmer to keep the heat. 
7. Continue mixing the mezcal honey veggies, a wooden spoon works best. You want your sauce thick and sticky, about 5 minutes after you remove the shrimp. 
8. Once your sauce is ready, throw your shrimp back in, give it a good stir and take it off the heat. 
9. Time to assemble: 2-3 shrimp per taco, a heaping spoonful of the mezcal, honey veggies. Top with cilantro, avocado & Cotija cheese. 
10. Repeat, because everyone will want seconds!