• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Life As A Strawberry
  • About
  • Recipe Index
  • Bread Class!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Seafood

    Tequila Lime Shrimp Tacos

    Published: Jul 9, 2013 · Last Updated: Jan 24, 2022

    Jump to Recipe

    Shrimp on a corn tortilla with sliced avocado and fresh cilantro. this recipe

    It’s Tequila Week: Day 2! Are you excited? I’m excited.

    On today’s agenda: these shrimp tacos. They’re kind of the bomb. I recommend marinating the shrimp in the tequila mix for awhile before you cook them, but if you’re in a rush you can skip the marinating part and just dunk them in the mix then cook them right away. They won’t be as tangy but they’ll still taste pretty stellar.

    Aerial view of shrimp tacos on a dark surface.

    Also, is anyone else having serious issues adjusting to life after a 4-day weekend? Because I’d like to tell you I spent yesterday afternoon hard at work on blog things and design things and all-around productivity. But really, I went to the grocery store, watched a bunch of Netflix, and got sucked into the internet for a few hours. While accomplishing nothing. Actually, no – I baked some bread. But that’s all. And it was interspersed with Netflix and YouTube and IMDB. Whoops. Hopefully today I’ll be a bit better at being a real grown up. But probably not. Let’s be real.

    Hand squeezing lime juice onto a shrimp taco.

    But the good news is that we’ve decided on a moving date! Well…a moving week, really. Which means I can officially enter the “holy-crap-we-have-so-much-crap-to-pack-in-so-many-boxes” phase that has endeared me to friends and family for years and years. Just kidding. They hate it. Moving stresses me out. You’ll probably be hearing a lot more about my moving woes over the next month. I apologize in advance. Good thing it’s Tequila Week, right?

    Shrimp taco next to a lime wedge.

    Missed a day of Tequila week? Not to worry – catch up here: 

    Monday – Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

    Tuesday – Tequila Lime Shrimp Tacos

    Wednesday – Raspberry Margaritas

    Thursday – Blackberry & Tequila Glazed Chicken Sandwiches

    Friday – Strawberry Thyme Margaritas

    Lime wedges on a dark serving dish with shrimp tacos.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Shrimp, avocado, and fresh cilantro on a corn tortilla.

    Tequila Lime Shrimp Tacos

    • Yield: Serves 4
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 2 Tbsp. extra virgin olive oil
    • ¼ cup tequila
    • 3 Tbsp. lime juice (about 1 large lime’s worth)
    • ½ lb. shrimp (51–60 ct.), deveined and peeled, with tails removed
    • 2 Tbsp. chopped cilantro, plus extra for garnish
    • salt and pepper to taste
    • 8 small (4? ish) corn tortillas
    • 1 avocado, sliced thin
    • 1 lime, cut into wedges

    Instructions

    1. In a large bowl, toss olive oil, tequila, lime juice, shrimp, cilantro, salt and pepper together. Cover with plastic wrap and refrigerate for at least an hour (you can leave it as long as overnight if you want to do this the day before!).
    2. When you’re ready to cook the shrimp, pull them out of the fridge. Heat a large sauté pan over medium-high heat until it’s nice and hot. Pour shrimp and marinade into the pan and give it all a stir. Cook for 5-10 minutes, stirring frequently, until shrimp are nice and pink and have cooked through. (You could also skewer the shrimp and grill them if you’d like!)
    3. While the shrimp cook, toast your corn tortillas. I toast mine over an open oven burner flame for a few seconds on each side, but you could also toast them in a hot cast iron skillet or zap them in the microwave. Keep tortillas warm with a tea towel if your shrimp aren’t quite done.
    4. When shrimp have cooked, place 3 or 4 shrimp in the center of each corn tortilla and top with a few slices of avocado and some cilantro for garnish. Serve tacos with a lime wedge.

    Did you make this recipe?

    Tag @lifeasastrawberry on Instagram

    Shrimp taco with avocado and fresh cilantro.

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Interactions

    Tequila Battered Onion Rings with Honey Lime Yogurt Sauce
    Raspberry Margaritas

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

    1. Christoph :
      July 15, 2013

      Simple perfection! Fantastic!

      Reply

    Primary Sidebar

    Footer

    ↑ back to top

    ABOUT US

    • Meet Our Team
    • Contact
    • FAQ
    • Work With Us
    • Privacy Policy
    • Terms & Conditions

    RESOURCES

    • Subscriber Resource Library
    • Meal Planning Resources
    • Sustainability Resources
    • Social Responsibility
    • At The Table Podcast
    • Everyday Artisan Bread Course

    RECIPES

    • Recipe Index
    • Homemade Bread
    • Pasta Recipes
    • Vegan & Vegetarian
    • Pantry, Fridge, & Freezer Staples

    JOIN OUR EMAIL LIST!

    Life As A Strawberry logo

    1% for the Planet logo

    About - Recipes - Privacy Policy

    Copyright © 2012-2022 LIFE AS A STRAWBERRY