Tequila Lime Shrimp Tacos
These shrimp tacos are a flavorful combination of zesty lime and tequila, perfectly seared and paired with a tangy slaw and jalapeno crema
- Prep time
- 8 min
- Cook time
- 18 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb shrimp (peeled & deveined)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 2 tsp minced garlic
- 1/2 oz tequila
- 1/4 head of cabbage
- 1 roma tomato
- 1/4 cup cilantro
- 1/4 red onion
- 2 limes
- cotija cheese
- 1 jalapeno
- 1/2 ripe avocado
- 1/2 cup sour cream
- 1 lime
- 1/4 tsp salt
- 1 garlic clove
Instructions
- 1
To make the jalapeno crema, blend all the ingredients together except for the sour cream. Once fully blended, add the sour cream and shake until combined.
- 2
Chop your cabbage, tomato, onion, and cilantro and mix together with the juice from 1 lime. Set aside
- 3
Season the shrimp with salt, garlic powder, chili powder, and black pepper
- 4
Heat a pan with 1 T each canola & olive oil. Add the shrimp and keep it on medium-high heat
- 5
After 1 minute, add the soy sauce, Worcestershire, and crushed red pepper. Cook for 1 minute
- 6
Turn off the heat then pour in the tequila from a container (NOT straight from the bottle). Use a long reach lighter to ignite the flames, tilting the pan away from you or making sure no part of your body is hovering over it. Then let the alcohol cook off and turn the heat back on when the flames go out* If you are not comfortable doing this step or not sure how to do it safely, just skip it
- 7
Add the minced garlic and juice from 1 lime. Reduce the heat to low and cook for a couple more minutes
- 8
Heat up some tortillas and assemble the tacos. Add the slaw, avocados, cotija cheese, jalapeno crema, and your favorite salsa.