CHILI-RUBBED BEEF AND TEQUILA LIME SHRIMP TACOS
RECIPE TYPE
Surf and Turf
SERVES
4 to 6
Prep Time: 20 min
Marinate Time: 1 hr
Cook Time: 14 min
Roast Time: 18 min
Ingredients
INGREDIENTS
2 tbsp ancho chili powder
1 tsp Longo’s Essentials Garlic Powder
1/2 tsp each Longo’s Essentials Onion
Powder, salt and pepper
1/4 tsp Longo’s Essentials Cinnamon
Pinch ground allspice
1 beef tenderloin (about 500g)
1 tbsp Longo’s Extra Virgin Olive Oil
6 large radishes, halved and sliced
1 yellow bell pepper, seeded and julienned
2 carrots, grated
2 avocados, cut into slivers
2 cups julienned English cucumber
1/2 red onion, sliced
1 cup fresh cilantro leaves
6 large Longo’s Flour Tortillas
Spiced Sour Cream (see recipe)
Tequila Lime Shrimp:
1/4 cup each sherry vinegar and orange juice
2 tsp grated lime zest
2 tbsp lime juice
2 tbsp tequila or whisky (optional)
1 tbsp each Longo’s Extra Virgin Olive Oil and honey
1/2 tsp smoked paprika
1 small jalapeno, seeded and minced
3 cloves garlic, minced
2 pkgs (454g each) Longo’s Colossal
Raw Black Tiger Shrimp (13-15), thawed and peeled
Spiced Sour Cream:
3/4 cup Longo’s Sour Cream
1 tbsp Longo’s Dijon Mustard
1 tsp ancho chili powder
Directions
DIRECTIONS
Tequila Lime Shrimp:
In large bowl, stir together vinegar, orange juice, lime zest, lime juice, tequila, if using, oil, honey, paprika, jalapeño and garlic. Add shrimp, stirring until well coated. Let marinate at room temperature for 1 hour.
Stir together chili powder, garlic powder, onion powder, salt, pepper, cinnamon and allspice; transfer to plate. Coat all sides of tenderloin in spice mixture. Let stand at room temperature for 1 hour.
Heat oil in large cast iron skillet set over medium-high heat. Add steak to pan; sear on all 4 sides (about 8 minutes total). Transfer skillet to preheated 450°F oven. Roast for about 18 minutes or until thermometer registers 135°F (or until desired doneness).
Remove from oven and transfer to cutting board. Tent with Longo’s Essentials Aluminum Foil. Meanwhile, remove shrimp from marinade.
Cook shrimp in batches in grill pan set over medium-high heat, turning once, for about 6 minutes or until bright pink and cooked through.
Thinly slice beef tenderloin and place on large serving platter with shrimp. Arrange radishes, pepper, carrots, avocados, cucumber, onion and cilantro on separate platter. Fill tortillas with meat, shrimp, vegetables and Spiced Sour Cream.
Stir sour cream with mustard and chili powder in small bowl. Cover and refrigerate until ready to use.
NUTRITIONAL INFORMATION
Protein 24g | Fibre 9g |
Fat 39g | Sugar 8g |
Carbs 51g | Sodium 1060mg |
