Tequila Lime Shrimp Tacos

These Tequila Lime Shrimp Tacos combine the rich, bold flavor of tequila with the tangy, fresh flavor of lime juice for a summer-inspired recipe that’s perfect for taco night.

Course Main Course

Cuisine Mexican

Prep Time 25

Cook Time 5

Total Time 30

Servings servings (2 tacos per serving)

Calories 393kcal

Author Ashley Petrie, RDN, LDN

Equipment

Mixing bowls
Bamboo skewers (optional for grilling)

Ingredients

For the Marinade

Zest from 1 lime
¼ cup (about 2 limes) lime juice freshly squeezed
2 tablespoons tequila
2 tablespoons olive oil
½ tablespoon honey
1 clove garlic grated or finely minced
2 tablespoons cilantro roughly chopped
½ tablespoon chili powder
½ teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon cayenne pepper

For the Tacos

2 pounds raw extra jumbo shrimp peeled, deveined, tails removed
10 small tortillas warmed
Toppings of choice see instructions for suggestions

Instructions

In a large mixing bowl, whisk together the lime zest, lime juice, tequila, olive oil, honey, garlic, cilantro, and seasonings.
Zest from 1 lime, ¼ cup (about 2 limes) lime juice, 2 tablespoons tequila, 2 tablespoons olive oil, ½ tablespoon honey, 1 clove garlic, 2 tablespoons cilantro, ½ tablespoon chili powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
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.
2 pounds raw extra jumbo 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.
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!
10 small tortillas, Toppings of choice

Notes

Quick Tip: Don't marinate the shrimp for longer than 2 hours or it may begin to break down and turn mushy.
Storage: Store leftover shrimp in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.