While the rest of humanity sucks back sickly sweet blender bombs this Cinco de Mayo, find your way to a more serious drink. Muddled jalapeño adds a spicy edge to the baked agave flavors of Tequila CAZADORES Reposado for a Margarita that’s fit for the fifth of May—or any other day of the year.
1 1⁄2 lb large shrimp, peeled and deveined with tails removed
1⁄3 cup olive oil
2 cloves garlic, finely chopped
1⁄4 cup finely chopped cilantro, plus more for garnish
1 1⁄2 cup sweet corn kernels (from about 3 cobs)
1⁄2 small red onion, chopped
1 small tomato, chopped
1 tbsp finely chopped jalapeño
1 1⁄2 tsp honey
1 Juice of lime, plus lime wedges for garnish
white corn tortillas
How to Make:
Serves 6 (about 2 tacos per serving).
Prep time: 10 minutes, plus 30 minutes in refrigerator.
Total time: 45 minutes.
Pat the shrimp dry with a paper towel and skewer close together.
Combine 1/4 cup olive oil, half the garlic and half the cilantro in a small bowl.
Brush the oil mixture onto both sides of the shrimp, and season well with salt and black pepper.
Refrigerate uncovered for at least 30 minutes.
To make the salsa, combine the corn, red onion, tomato, jalapeño, honey and lime juice in a bowl and season with salt and pepper. Set aside.
To make the avocado crema, smash together the avocado, sour cream and lemon. Season with salt and pepper. Set aside.
Combine the remaining olive oil, garlic and cilantro in a large mixing bowl.
Place the chilled skewers a few inches apart onto a hot grill, and cook for about 3 minutes (until the bottom has begun to char), then flip. Cook for another 2 to 3 minutes, until shrimp are plump and bright. Remove from the grill, and slide them off of the skewer and into the olive oil and garlic mix. Toss to coat.
Heat tortillas on the grill for about 2 minutes on each side. To assemble tacos, pile a bit of the corn salsa into each tortilla, followed by the shrimp, a dollop of avocado crema, cilantro and a squeeze of lime. Serve.