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Plate with two tequila lime shrimp tacos topped with slaw and cilantro.
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Tequila Lime Shrimp Tacos

These tequila lime shrimp tacos are flavorful, fresh, and light. With fresh lime and a splash of tequila, they are super quick to make - less than 15 minutes! Can’t beat that for an easy taco night!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: 15-minutes, fish tacos, shrimp, shrimp tacos, tacos
Servings: 2 servings
Calories: 326kcal

Ingredients

  • 10 ounces shrimp peeled and deveined, 31/35 count
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons tequila blanco
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 teaspoon neutral oil

Lime Slaw

  • 2 cups store-bought broccoli slaw
  • 2 tablespoons lime juice about 1 lime

To Serve

  • 4 corn tortillas

Instructions

  • To a medium bowl, add broccoli slaw and lime juice. Toss to combine and leave to the side while making the tequila lime shrimp.
  • Heat neutral oil (like avocado oil or extra virgin olive oil) to a skillet at medium-heat.
  • Once warm, about 1-2 minutes, place shrimp in the pan and season with salt and pepper. Stir and allow to cook for about 2 minutes, until shrimp begins to turn pink.
  • Once shrimp is beginning to turn pink, add tequila and lime juice.
  • Stir to combine and cook for an additional 2 minutes, or until shrimp is opaque and fully cooked through. Hot tip: shrimp, when fully cooked through, begins to curl into an O-shape. Once fully cooked, remove skillet from heat.
  • Warm corn tortillas in a skillet, over the open flame, in the oven or in the microwave.
  • Add a handful of broccoli-lime slaw (about ¼ cup) to each corn tortilla. Add shrimp on each taco, on top of the slaw.
  • Serve immediately.

Notes

Choosing the right size of shrimp: For tacos, a smaller sized shrimp is better. I typically recommend using the extra large (26/30 count) or large (31/35 count). A smaller shrimp size makes it easier to bite the tacos versus a larger size.
Storage directions: Store shrimp and slaw separately in airtight containers in the refrigerator for 2-3 days.
Reheat directions: The best way to reheat shrimp is in a skillet over medium-high heat for a minute or 2 until warmed through.

Nutrition

Serving: 2tacos | Calories: 326kcal | Carbohydrates: 32g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 805mg | Potassium: 877mg | Fiber: 3g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 114mg | Calcium: 193mg | Iron: 2mg