Recipe: Shrimp Adobo Tacos with Roasted Corn, Tomato and Vidalia Onion Salsa
2 cloves garlic
¼ cup tequila
¼ cup brown sugar
2 tablespoons oregano, preferably Mexican
3½ ounces canned chilies in adobo sauce
1 pound peeled and deveined Georgia shrimp, cut into ½-inch pieces
For the salsa:
1 cup corn kernels, either fresh or frozen, Silver Queen preferred
1 Vidalia onion, peeled and roughly chopped
1 pint cherry tomatoes, halved
1 tablespoon cumin
1 teaspoon salt
1 tablespoon canola oil
Juice of 1 lime
½ cup chopped cilantro salt, to taste for serving
1. In the bowl of a food processor, combine garlic, tequila, brown sugar, oregano, and the can of chilis and sauce and process until smooth.
2. In a medium bowl, combine the cut shrimp with the adobo mixture. Transfer to the refrigerator to marinate for one hour.
3. Meanwhile, to make the salsa: Preheat oven to 350. In a medium bowl, combine corn, onion and cherry tomatoes with cumin salt and canola oil. Transfer to a baking sheet and roast for 30 minutes, or until corn is browned. Transfer to a serving bowl and combine with the lime juice, cilantro and salt to taste.
4. Preheat the broiler.
5. Line a baking sheet with tin foil and spread the shrimp and sauce evenly. Broil for approximately five minutes, stirring once until shrimp are opaque and have some charred spots.
6. Serve with warm corn and flour tortillas. Garnish, as desired, with crispy lettuce or cabbage, lime, pickled onion, sliced jalapeño, scallion and radish, chopped cilantro, sour cream and crumbled Mexican cheese, guacamole or hot sauce.
Bob Townsend, The Atlanta Journal-Constitution