Citrus-Infused Tequila Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Bright and zesty shrimp tacos featuring tequila-marinated shrimp, fresh citrus, and a smooth avocado crema for a fresh coastal flavor. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, tequila, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, peeled and deveined large shrimp
• 1/4 cup tequila
• 3 tablespoons, freshly squeezed lime juice
• 2 tablespoons, freshly squeezed orange juice
• 3 cloves, minced garlic cloves
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 whole ripe avocado
• 1/4 cup sour cream
• 1/4 cup fresh leaves cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup, shredded red cabbage
• 1 small, thinly sliced (optional) jalapeño

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1/4 cup tequila, 3 tablespoons freshly squeezed lime juice, 2 tablespoons freshly squeezed orange juice, 3 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 pound peeled and deveined large shrimp and toss to coat. Marinate 15 minutes in the refrigerator.
2. Step 2: While shrimp marinates, prepare avocado crema by blending 1 whole ripe avocado, 1/4 cup sour cream, 1/4 cup fresh cilantro leaves, and 1/2 teaspoon salt until smooth and creamy. Set aside.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove shrimp from marinade, shaking off excess, and cook for 2 minutes per side until pink and opaque.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until soft and pliable.
5. Step 5: Assemble tacos by spreading 1 tablespoon avocado crema on each tortilla, topping with 3-4 shrimp, 2 tablespoons shredded red cabbage, and optional thin slices of 1 small jalapeño for heat.