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Tequila Shrimp Tacos - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 pound Shrimp, Fresh
  • 1/4 cups juice Lime
  • 1/4 cups Tequila
  • 1 tablespoon Cumin
  • 1/4 teaspoons Salt
  • 1 tablespoon Avocado Oil

Serving Day Ingredients

  • 8 individual Flour Tortillas (8-inch/Med)
  • 1 cup cook and dice Bacon
  • 8 ounces Guacamole
  • 1/2 cups Salsa
  • 1/2 cups chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 884 Calories
  • 47g Total Fat
  • 14g Sat Fat
  • 0g Trans Fat
  • 186mg Cholesterol
  • 2520mg Sodium
  • 73g Total Carb
  • 6g Fiber
  • 7g Total Sugars (Includes 1g Added Sugars)
  • 35g Protein
  • 27 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Little Figgy for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the shrimp among the indicated number of freezer bags.
  2. Combine the lime juice, tequila, cumin, salt and oil. Pour evenly over the shrimp.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Grill over medium-high heat for 5-8 minutes, turning once halfway through.
  3. Serve on the tortillas with bacon, guacamole, salsa and cilantro.

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