Citrus-Honey Tequila Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Bright and zesty shrimp tacos marinated in tequila and fresh citrus, topped with creamy avocado crema for a refreshing coastal twist. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup tequila
• 3 tbsp fresh lime juice
• 2 tbsp orange juice
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice for crema

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup tequila, 3 tbsp fresh lime juice, 2 tbsp orange juice, 1 tbsp honey, 1 tsp ground cumin, 1/2 tsp smoked paprika, 2 minced garlic cloves, 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper to form the marinade.
2. Step 2: Add 1 pound peeled and deveined large shrimp to the marinade, toss to coat, and refrigerate for 20 minutes.
3. Step 3: While shrimp marinates, prepare avocado crema by blending 1 ripe avocado, 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh cilantro, and 1 tbsp fresh lime juice in a food processor until smooth and creamy. Set aside.
4. Step 4: Heat a large skillet over medium-high heat. Remove shrimp from marinade, shaking off excess, and cook for 2-3 minutes per side until opaque and slightly caramelized.
5. Step 5: Warm 8 small corn tortillas on a dry skillet for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by placing 4-5 shrimp in each tortilla and drizzling with 2 tbsp avocado crema. Garnish with extra cilantro leaves if desired.