Tequila-Lime Shrimp Tacos
Repeat Recipe

Tequila-Lime Shrimp Tacos

Tequila-Lime Shrimp Tacos

These simple shrimp tacos are something I came up with a few months ago, and they make a perfect meal for a busy weeknight. Shrimp cook up in a snap, and once you run your knife through a few toppings and heat up your tortillas, dinner is served! This time around, I wasn’t able to find medium shrimp, so I used small, and it wasn’t quite as good as the first time around. I think that the medium shrimp are the perfect size for tacos like this. We also opted to do a single layer of tortillas, and it worked out great.

Tequila-Lime Shrimp Tacos

Tequila-Lime Shrimp Tacos
Ashley Covelli

Makes 6 tacos

1 tablespoon extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons shallot, minced
1/2 teaspoon chili powder
Kosher salt, to taste
1 tablespoon tequila
1 lime, halved (and cut one of the halves into wedges)
12 small corn tortillas
avocado, diced
cilantro, chopped
radishes, thinly sliced

Heat oil in a large, non-stick skillet over medium-high heat. Add the shrimp, garlic and shallots. Season with chile powder and salt and stir. Sauté until shrimp are pink and almost cooked through. Squeeze the juice of half of the lime over the shrimp, add tequila and stir. Let the shrimp finish cooking and remove from heat.

To serve, place shrimp on a double layer of warmed tortillas. Top with avocado, cilantro and radishes. Squeeze a lime wedge over each taco before digging in, if desired.


Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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