Blog

I've had the same bottle of tequila in my freezer for more than two years now. My fiancé and I got it back in 2021 to make margaritas in celebration of buying our first house. Although I don't drink tequila often, I do love using it in cooking. It gives summer-inspired marinades, like the one in this tequila lime shrimp taco recipe, such a wonderful richness and depth of flavor.

When I first shared this recipe in 2022, I originally wrote it for grilling the shrimp. But today, I'm updating it to give you the option to grill or sauté the shrimp on the stove. I tend to prefer sautéing because of how quick and easy it is, especially when it's too cold to cook outside. However, if you're craving that charred, smoky flavor, go for grilling instead.

I often make these tequila lime shrimp tacos on weeknights throughout the summer because they're ready in just 30 minutes but still packed with tons of flavor. They’re also great for Cinco de Mayo or summer dinner parties with friends.

This is one of my all-time favorite taco recipes. I hope you and your family love it as much as I do!

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Shrimp- Use two pounds of extra jumbo shrimp, which typically come in packages containing 16 to 20 shrimp per pound. You can use either fresh or thawed frozen shrimp - both work great!
• Tequila- Choose your favorite tequila to add a unique depth of flavor to the shrimp marinade. To make this recipe without alcohol, substitute the tequila for more lime juice.
• Lime Juice & Zest- Using both lime zest and freshly squeezed lime juice adds a bright, tangy citrus flavor to these shrimp tacos.
• Cilantro- Fresh cilantro adds an herby flavor that pairs well with the other marinade ingredients.
• Garlic- Grating or finely mincing the garlic allows its flavor to blend more easily into the marinade.
• Honey- A touch of honey balances the acidity of the lime and tequila.
• Olive Oil- Coats the shrimp to prevent them from sticking to the skillet or the grill.
• Seasonings- A mix of chili powder, cayenne pepper, black pepper, and kosher salt adds a mild heat and a touch of smokiness to the marinade.

🌱 Sustainability Tip: Don't toss those shrimp shells! Instead, save them to make shrimp stock, perfect for using in dishes like risotto, scampi, soup, and more.

How to Make Tequila Lime Shrimp Tacos

Here is how to make shrimp tacos with tequila lime marinade.

Step 1: Prepare the marinade. In a large mixing bowl, whisk together the lime zest, lime juice, tequila, olive oil, honey, garlic, cilantro, and seasonings.

Step 2: Marinate the shrimp. Pat the shrimp dry with paper towels. Add the shrimp to the marinade mixture in the bowl. Toss the shrimp to coat evenly. Let the shrimp marinate in the fridge for 20-30 minutes.

Step 3: Cook the shrimp. Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If you're using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side, while occasionally basting them with the marinade. Once cooked, transfer the shrimp to a plate.

Step 4: Assemble the tacos. Warm the tortillas in a skillet, on the grill, or in the microwave. Place a 3-4 shrimp on each tortilla. Add your favorite toppings, such as red cabbage slaw, cilantro garlic sauce, salsa, and guacamole. Serve immediately and enjoy!

What to Serve with Tequila Lime Shrimp Tacos

Taco night is all about the toppings! For shrimp tacos, I love keeping it simple with red cabbage slaw, fresh tomato salsa, and homemade guacamole. 

For side dishes, try cilantro lime rice, tortilla chips, cornbread, or sautéed sweet potatoes. And if you really want to make taco night extra special, try making your own homemade tortillas (these sourdough discard tortillas are my personal favorite).

How to Store

Store cooked shrimp in an airtight container in the refrigerator for up to 4 days. For best results, store leftover shrimp and other taco fillings separately from the tortillas. The cooked shrimp can also be frozen for up to 3 months.

More Taco Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Bolognese Sauce- I used my leftover homemade bolognese sauce for this pizza, but feel free to use your favorite recipe or store-bought version in place of traditional pizza sauce.
• Pizza Dough- You can try my sourdough discard pizza dough, whole wheat sourdough pizza dough, or grab a fresh dough ball from the store.
• Low-Moisture Mozzarella Cheese- If there’s one tip I’d give for homemade pizza, it’s to shred your own mozzarella. It takes a little more effort, but it melts and tastes better than pre-shredded cheese.

How to Make Bolognese Pizza

Here is how to make homemade pizza with bolognese sauce.

Step 1: Prepare the oven. Start by placing your pizza stone on a rack inside the lower third of your oven while the oven is still cold. Preheat the oven to 550°F. Once the oven has reached temperature, allow the pizza stone to preheat for another 30 minutes or so.

Step 2: Stretch the dough. Remove your pizza dough from the refrigerator approximately 30 minutes before stretching to allow it to come to room temperature. This will help the gluten relax and make the dough easier to stretch. Stretch your pizza dough to the desired size and place it on a lightly floured pizza peel.

How to Store

Store leftover bolognese pizza in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes until heated through and the crust is crispy.

For longer storage, wrap the pizza in plastic wrap or aluminum foil, then place it in a freezer-safe bag or double wrap it to prevent freezer burn. Freeze for up to 2 months.

Thaw overnight in the fridge, then reheat in the oven to restore the crispy crust.

More Pizza Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Potato- The star of the show. I use russet potatoes in this recipe because I love the soft, starchy texture they add in contrast to the cauliflower. If you'd like your potatoes to hold their shape a bit more, try a waxy variety such as red bliss or fingerlings.
• Cauliflower- While this recipe is technically called potato tikka masala, I decided to add a bit of roasted cauliflower for texture and also to keep the carbohydrate count reasonable.
• Coconut Milk- Usually, tikka masala sauce calls for heavy cream. However, I chose to use full-fat coconut milk to keep this recipe plant-based while still mimicking the same texture and mouthfeel of the cream.
• Tomato Paste- I like to use a bit of tomato paste in this recipe to give the dish a richer tomato flavor. By cooking the tomato paste with the spices in the oil, it helps to bring out the natural sweetness of the tomato paste and remove any metallic taste.
• Diced Tomatoes- Many tikka masala recipes call for tomato purée, which results in a relatively smooth sauce. I prefer a bit of texture to my sauce so, I tend to use diced tomatoes. You can use whichever tomatoes you prefer.
• Garam Masala- If you're not familiar with Indian cuisine, you may have never heard of garam masala. Garam masala is actually a blend of spices, which can vary depending upon the chef or the region of India where it comes from. Luckily, many grocery stores now carry garam masala in the regular spice section.

How to Make Potato Tikka Masala

Here is how you make this tikka masala with potatoes and cauliflower.

Step 1: Roast the Cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, mix together the cauliflower, olive oil, and spices and spread evenly on the baking sheet. Roast for 20-25 minutes or until golden brown, stirring halfway through.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.

Serving Suggestions

Serve potato tikka masala with basmati rice, brown rice, quinoa, farro, or homemade sourdough naan bread.

More Recipes You May Enjoy