Marinated Tequila Shrimp

Ingredients Weight Measure
Lemon, juiced 1 ea.
Lime, juiced 1 ea.
TABASCO® brand Original Red Sauce 1/2 cup
Sauza® Blanco Tequila 2 cups
Vegetable salad oil 2 cups
Raw shrimp, 21-30 count, peeled, deveined 60 ea.
Cilantro, rough chopped 1/2 cup
Garlic, minced 4 cloves
Cumin, ground 1 Tbsp.
Chili powder 1/4 cup
Salt and pepper to taste

Champagne Mango Salsa

Ingredients Weight Measure
Champagne® mangoes, large diced 9 ea.
Red sweet onions, small diced 1 cup
Roma tomatoes, small diced 1/2 cup
Jalapeño small diced 2 Tbsp.
Cilantro, medium chopped 1/2 bunch
Lime juice, fresh 2 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.

Frijoles Negros (Black Beans)

Ingredients Weight Measure
Black beans, dried 8 cups
Salt pork or bacon 5 oz.
Water to cover
Salt and pepper to taste


Ingredients Weight Measure
Corn tortillas, 6" 80 ea.
Green cabbage, shredded 2 heads


Ingredients Weight Measure
Limes cut in half, and grilled 10 ea.
Roasted jalapeños, skin on 20 ea.
Cilantro, fresh 20 sprigs


  1. Prepare marinade 1 day in advance. Place juice from lemon and lime, Original TABASCO® Pepper Sauce and tequila into mixer or blender. Turn on mixer to medium speed and slowly incorporate vegetable oil to emulsify ingredients together. Remove from mixer and add remaining ingredients listed in Marinated Tequila Shrimp, adjusting seasoning with salt and pepper. Put marinated shrimp in container covered with plastic wrap and place into refrigerator for 24 hours.
  2. To prepare Champagne Mango Salsa, combine all ingredients in large bowl. Hold refrigerated.
  3. To prepare Frijoles Negros (black beans), rinse and sort beans. In medium-sized pot, place black beans and salt pork or bacon. Add water until beans are completely covered. On stove, cover pot with lid and bring beans to simmer and cook for at least 4 hours. While simmering, check level of water occasionally to make sure that it stays above level of beans and add more water if needed. When black beans are finished cooking or soft in texture, remove from heat and put into mixer on slow speed until they are semi-pureed in texture. When finished, season with salt and pepper to correct taste.
  4. After shrimp has marinated for 24 hours and beans and salsa are prepared, grill shrimp and corn tortillas just before service. Remove shrimp from marinade and drain, so that shrimp are slightly covered. Heat grill to high and place shrimp on grill. Cook shrimp until slightly under-done and add tortillas on grill to warm. When shrimp are done, cut into bite-size pieces and place them into double-wrapped corn tortillas with shredded green cabbage, and top with Champagne Mango Salsa.
  5. For plate set-up, serve 2 tacos with Frijoles Negros and additional Champagne Mango Salsa. Sprinkle TABASCO® Sauce around plate. To finish dish, garnish with grilled lime, roasted jalapeño, and cilantro sprig.

Yield: 20 servings