Citrus-Infused Tequila Lime Shrimp Tacos

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and zesty shrimp tacos marinated in tequila and lime, topped with fresh avocado salsa and crunchy cabbage. 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.

Prep: 25 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 pound large shrimp, peeled and deveined
1/4 cup tequila
3 tbsp fresh lime juice
2 tbsp olive oil
2 cloves minced garlic
1 tsp chili powder
1/2 tsp ground cumin
3/4 tsp salt
1 cup shredded green cabbage
1 medium ripe avocado, diced
1/4 cup fresh cilantro leaves
8 small corn tortillas
1/4 cup sour cream

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Instructions

Step 1: In a medium bowl, combine 1/4 cup tequila, 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 3/4 teaspoon salt. Add 1 pound peeled and deveined large shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
Step 2: While the shrimp marinates, mix 1 cup shredded green cabbage, 1 diced ripe avocado, and 1/4 cup chopped fresh cilantro in a bowl. Set aside.
Step 3: Heat a large skillet over medium-high heat. Remove shrimp from the marinade and cook for 2 minutes per side until pink and opaque.
Step 4: Warm 8 small corn tortillas on a dry skillet for 30 seconds per side until pliable.
Step 5: Assemble the tacos by placing 3-4 shrimp on each tortilla, topping with the avocado cabbage salsa, and a dollop of 1/4 cup sour cream. Serve immediately with lime wedges if desired.