does anyone have a good tequila lime marinade?

Answer 1

here's a good one. i've used it many times...
Southwest Tequila Marinade
/3 cup lime juice
1/3 cup olive oil
1 small jalapeno pepper, chopped
2 tablespoons tequila
2 tablespoons fresh cilantro, chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients and mix well. Store, refrigerated in an airtight container. Mariante seafood for about 1 hour, poultry for about 2 hours and other meats for up to 4 hours.

Answer 2

Tequila-Lime Marinade

Things You'll Need

1/2 c. tequila
1/4 c. fresh lime juice
zest from 1 lime
1 fresh ripe jalapeño chile (the red one) - minced
2 stalks green onion - minced
1/4 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tbsp. sugar
1/2 tsp. salt
1/3 c. corn oil

Steps

Mix all the ingredients together.
Let the mixture sit, preferably overnight, but at least for 2 to 3 hours.
Shake the mixture well, then reserve 1/2 c. to use as a baste.
Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates.
When grilling marinated food, use reserved marinade as a baste during the second half of cooking.
Discard used marinade when you start cooking.

Answer 3

1/2 c. tequila
1/4 c. fresh lime juice
zest from 1 lime
1 fresh ripe jalapeño chile (the red one) - minced
2 stalks green onion - minced
1/4 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tbsp. sugar
1/2 tsp. salt
1/3 c. corn oil
Instructions
STEP 1: Mix all the ingredients together. STEP 2: Let the mixture sit, preferably overnight, but at least for 2 to 3 hours. STEP 3: Shake the mixture well, then reserve 1/2 c. to use as a baste. STEP 4: Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates. STEP 5: When grilling marinated food, use reserved marinade as a baste during the second half of cooking.

Answer 4

4 Ingedient - Tequila Lime Marinade

1/2 cup olive oil
1/4 cup lime juice
1/4 cup tequila
1 envelope good seasonings Italian salad dressing.

Mix all together.
Marinade meat or vegetables for 1 day or overnight.

Tequila-Lime Marinade

1/2 cup fresh lime juice
1/3 cup golden tequila
1/4 cup olive oil
2 tablespoons Cointreau or Triplesec
2 garlic cloves, minced
salt and pepper to taste
Thoroughly combine all ingredients together

Tequila Lime Marinade

INGREDIENTS
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

METHOD
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Refrigerate overnight.


I hope these were useful...Good Luck!!! :)

Answer 5

Hi !!!
I LOVE Tequila-Lime Shrimp...

Tequila-Lime Marinade

INGREDIENTS
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

DIRECTIONS
To Marinate: Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add meat & turn to coat; cover bowl and refrigerate for 2 to 3 hours.

-----HERE IS A RECIPE THAT I WILL BE TRYING THIS WEEKEND...

Bacon-Wrapped Tequila, Lime & Jalapeno Shrimp KabobsShrimp is marinated in a mixture of lime and orange juices and peels, with tequila, olive oil, cilantro, garlic, cumin, chipotle powder, and cinnamon.

Ingredients:
• Marinade for Shrimp:
• 1/2 cup lime juice - plus 1 tsp. grated lime zest
• 1/2 cup orange juice - plus 1 tsp. grated orange zest
• 1/2 cup Tequila
• 1/2 cup olive oil
• 2 tbsp. chopped cilantro
• 2 tsp. chopped garlic
• 1 tsp. ground cumin
• pinch ground cinnamon
• 1/2 tsp. chipotle chili powder
• 1 tsp. brown sugar
• fresh ground pepper - to taste
•
• 1 pound large uncooked shrimp (24 pieces), peeled and deveined - tails left on
• 8, 12-inch bamboo skewers
• 1 pound hickory-smoked bacon - slices cut in half crosswise
• 2 large sweet red peppers
• 3 large jalapeno peppers
• 1 large Red onion (or use a Maui or Vidalia onion)
• Fresh pineapple chunks

Method:
Mix all of the marinade ingredients together and marinate the shrimp in a large zip-locking bag for 1 to 2 hours in the refrigerator. While shrimp is marinating, soak the bamboo skewers in water to prevent them from catching fire while grilling. Seed and trim the sweet red peppers, jalapeno peppers and onions and cut each one in half. Blanch them in boiling water for 2-3 minutes until softened. (If using canned jalapeno peppers, skip the blanching.) Drain, and run them under cold water to stop the cooking process. (Blanching the vegetables will help them cook at the same speed as the shrimp; otherwise, by the time the vegetables are cooked through, the shrimp will be overdone.) Cut the red pepper and onion into 1-inch chunks. Seed the jalapenos (if using fresh) and cut them into 1-inch x 1/2-inch slivers. Remove the shrimp from the marinade; transfer the marinade to a small bowl and reserve it for basting the skewers. Cut the underside of shrimp lengthwise down the center, being careful not to cut all the way through, and insert one strip of jalapeno pepper inside of it. Wrap shrimp with a slice of bacon and repeat until all of the shrimp are filled and wrapped; set aside. Thread each skewer with a piece of pepper, then onion, bacon-wrapped shrimp lengthwise and pineapple, making sure the bacon and shrimp is secured on the skewer. Repeat the layers until 6 pieces of shrimp are on each skewer. Oil the grill to prevent the kabobs from sticking. Heat grill to medium-hot. Grill kabobs about 5 minutes on one side; brush with the leftover marinade. Turn and cook about 5 minutes more or until shrimp and bacon are cooked. Watch carefully to prevent any flair-ups that may occur from the bacon fat dripping.
Notes:
Serve this over Spanish Rice and top with a grilled corn and black bean salsa. Garnish with snipped cilantro.

Number of servings: Makes 4 servings (6 pieces of shrimp each)