Cabo Wabo Shrimp Recipes

SAMMY HAGAR'S WABORITA

Steps:

• Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass.

CABO WABO COCKTAIL

Steps:

• Preheat grill to high. Place mango and pineapple on grill, cook for 2 minutes, turn over and cook for 1 minute more. Remove from grill to a cutting board and let cool. Roughly chop the fruit and put in large glass or cocktail shaker with 1/2 cup of ice, muddle, and add simple syrup, lime juice and tequila. Shake or stir to combine.
• Combine chili powder and kosher salt on a small plate. Rub the rims of 2 serving glasses with pineapple wedge, and coat the rims with the chili powder/salt. Fill each glass 3/4 full with ice and pour in cocktail mixture.

CABO "WABORITA" (FROM CABO WABO CANTINA)

Steps:

• Pour tequila, Damiana, orange liqueur, and lime juice in a shaker and fill with ice (Sammy officially says "Mucho Ice").
• Shake it up until ice cold.
• Pour into a chilled, salt rimmed martini glass.
• Drop in lime peel.
• Finish with a splash of blue curacao.

CABO WABO FISH TACOS

Steps:

• Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
• Place tuna fillet in a ziploc bag and pour marinade over fish.
• Remove excess air from bag and seal.
• Refrigerate for one hour, while you prepare your grill.
• Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
• Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
• (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
• Briefly heat corn tortillas carefully on grill.
• Do not overcook, or they will get hard.
• Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
• Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
• If you wish a spicier taste, add the chilies.
• Serve.